Cottage Cheese Recipe

To make cottage cheese effectively, with an aroma and delicacy equal to

its nourishment, a rich milk which has not lost time in souring should

be put in an earthenware or stone jar with the lid on, and placed in hot

water over a very slow fire until it is well heated with the curd

clotted from the whey. When it begins to steam the curd is drained a

very short period through cheese cloth. Well mixed with salt and butter

and pepper it is an ideal muscle and tissue maker.



Cottage cheese is much more easily turned into brawn, brain and bone

than any of the less porous, less ripe cheeses. In fact the curious

uncomfortably bloated sensation experienced by many who eat other

varieties of cheese is uncommon with cottage cheese.



Faulty mastication, peculiar susceptibilities to casein and an excess of

other solid foods often causes the distress which follows cheese eating.

If well emulsified with saliva by the teeth or mixed with water and not

gulped down, cottage cheese serves every sort of food purpose.

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