COTTAGE CHEESE
1924
Setting -Place clean sweet milk in pan or bucket and let stand until it is good firm clabber, temperature 75 degrees (one gallon milk makes 1 ½ lbs. cheese).
Heating – When milk has clabbered place pan or bucket into pan of hot water and raise temperature to 90 degrees F. (use dairy thermometer). Hold milk at 90 degrees F. for 30 mins. during which time stir gently for 1 min. at 5 min. intervals.
Draining – After clabber has been held at above temperature for 30 mins. pour into cheesecloth or flour sack and drain for 30 mins. or longer. (The longer you drain, the dryer the cheese.) Cheese may be placed in fruit jar and kept in ice box for several days.
Seasoning – Moisten cheese with cream and salt to taste. (1 to 2 tsp salt to 1 ½ lbs. cheese.
Vinegar of the Four Thieves: Recipes & Curious Tips from the Past
