Cottage Cheese
Ingredients
Directions
Warm the milk to about 96°F (36°C) until it sours.
Once soured, separate the curd from the whey.
Season the curd with coarse sea salt.
Press the curd to remove excess 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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