Cottage Cheese

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About
Heat sour milk slowly until the whey rises to the top; pour it off, put the curd in a bag and let it dry for six hours without squeezing it. Pour it into a bowl and break it fine with a wooden spoon. Season with salt. Mould into balls and keep in a cool place. It is best when fresh.