Cottage Cheese

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Ingredients 7 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Put a pan of sour or loppered milk on the stove or range where it is not too hot;
let it scald until the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough).
Place a clean doth or towel over a sieve and pour this whey and curd into it, living it covered to drain two or three hours;
then put it into a dish and chop it fine with a spoon, adding a teaspoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty.
With your hands make it into little balls flattened.
Keep it in a cool place.
Many like it made rather thin with cream, serving it in a deep dish.
You may make this cheese of sweet milk by forming the curd with prepared rennet.