ksul-uasc-mscc203_007

Cottage Cheese.

1 qt thick sour milk
1/4 t salt
cream, tsp milk or butter.

pour at least 2 qts of boiling
water into the sour milk
and allow mixture to stand
until curd separates from
the whey. Strain mixture
into cloth pressing the cloth
until curd is dry or allow
to drip for several hours or
over night. Put curd into
bowl and add salt and a
little cream, tsp milk or
butter and mix throughly.
Serve lightly heaped or
molded into balls.