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To Make Cottage Cheese

Use pasteurized milk to ensure safety.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Cottage Cheese

Ingredients

Directions

  1. Pasteurize the milk at 145°F (63°C) for 20 minutes.

  2. Cool the milk to a ripening temperature between 95°F (35°C) and 105°F (40°C).

  3. Add a good starter culture to the cooled milk.

  4. Allow the milk to ripen until it thickens and breaks cleanly over your finger.

  5. Cut the curd with a curd knife and draw off the whey.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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