Name: Cottage Cheese I
Cuisine: American
Ingredients: undefined butter, melted; undefined heavy cream; undefined to taste salt

Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheese-cloth around curd to form a bag and let hang until curd is free from 337whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small balls.

butter, melted
heavy cream
to taste salt

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1

Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth.
2

Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat.
3

Gather cheese-cloth around curd to form a bag and let hang until curd is free from 337whey.
4

Moisten with melted butter and heavy cream, and add salt to taste.
5

Shape into small balls.

Ingredients

Instructions