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Adding Cream And Peppers

From Making and using cottage cheese in the home (1925).

Source and licence

From Making and using cottage cheese in the home (1925), printed page 8, digitised by the Internet Archive: https://archive.org/details/CAT10306232

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. A small quantity of sweet or sour cream added after salting, especially if the curd is a little dry, will improve greatly the quality and palatability of cottage cheese made by either process.
  2. Usually cream is added at the rate of half a pint to 10 pounds of curd.
  3. Finely ground pimento peppers also add much to the appearance, taste, and attractiveness of the product, especially to the finer textured, rennet-made cheese.
  4. Peppers are added at the rate of 1 pound of peppers to 20 pounds of curd.
  5. If the product is to be marketed the additional expense of cream or peppers probably is warranted.