Cottage Cheese
Ingredients
Directions
Make the curd
Take one or more quarts of sour milk.
Put it in a warm place and let it remain until the whey separates from the curd.
Pour the curd into a three-cornered bag.
Hang the bag up and let it drain until every particle of whey has dripped from it.
Finish and serve
Turn it out and mash it with a spoon until very fine.
Add a little milk or cream, with salt to taste.
(Optional) Dredge a little black pepper over the top before serving.
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. See the original page.
Explore the science
What each ingredient does
- Sour milk (in the method)
- Its souring causes proteins to coagulate, forming the curd that becomes cottage cheese.
The step that matters
Letting the whey separate fully. Curd needs time in a warm place for acid to thicken the milk and separate the whey. Draining until no whey drips out keeps the cheese from being watery and sour-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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