cottage cheese

Directions

1. 1

   Cottage Cheese 1 1/2 gallons sour milk 1/2 cup cream 1 teaspoon salt Heat milk slowly until it is too hot to hold your finger in it (approxi

2. 2

   Drain thoroughly in a cloth bag or strainer

3. 3

   Let stand in bag overnight to drain thoroughly

4. 4

   When dry, crumble cheese curds fine and add the salt

5. 5

   When serving, add the sweet cream and mix thoroughly

6. 6

   Makes about 3 1/2 cups.