Sour Milk Cottage Cheese Recipe
Ingredients
Sour or clabbered milk- 1 quart
Salt- to taste
Cream- as required
Directions
MAKING
1.Heat milk over hot water until lukewarm (95° F.) and mixture appears to curdle and thicken.
2.Remove from heat, let stand in warm place a few minutes for curd to collect.
3.Turn into cheesecloth-lined strainer and let whey drain off thoroughly.
4.If milk was very sour, rinse curd with cold water and drain again.
5.Tie both ends of cloth together and let curd hang until all whey has drained off.
6.Moisten curd with cream and season with salt.
7.Chill
SERVING
8.Serve over toasted bread slices
1.Heat milk over hot water until lukewarm (95° F.) and mixture appears to curdle and thicken.
2.Remove from heat, let stand in warm place a few minutes for curd to collect.
3.Turn into cheesecloth-lined strainer and let whey drain off thoroughly.
4.If milk was very sour, rinse curd with cold water and drain again.
5.Tie both ends of cloth together and let curd hang until all whey has drained off.
6.Moisten curd with cream and season with salt.
7.Chill
SERVING
8.Serve over toasted bread slices
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