Cottage Cheese Recipe

First the sour milk! Not attractive as sour milk, but most delicious as

cream cheese. Set one quart of sour milk on the stove where it will warm

slowly, and let stand until the curd and whey separate. Spread a piece

of cheese-cloth or an old napkin over a colander, pour in the curds and

let drain until quite dry. This may take a couple of hours, and it is a

good plan to warm the milk while getting the supper and then let stand

all night. Next put the curds in a bowl and rub to a paste with one

teaspoonful of butter, a saltspoonful of salt and a tablespoonful of

cream. When smooth, mold into little balls if to be served with a salad.

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