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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cottage Cheese Recipe

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This recipe for Cottage Cheese is from From Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
milk
starter
salt
cream
Directions:
Directions:
Lizzie Miller wrote: I use skim milk, whatever amount I want to. Heat it to 85º and then add the starter (whipped) approximately 1/2 pint to 2 gallons. Stir or mix well and set covered on back of worktable. Let set till thick, usually from morning until toward evening. When thick, cut in squares 3/8" with knife, then stir with wire whip to form uniform in size for scalding. I put kettle on high heat and stir continually, or it will get rubbery in the bottom. Heat to 115º. Work quickly with it. Pour off whey. Leave curds in kettle and let cold water run in while stirring around with hand. Pour this water off and add fresh water; drain water off a little till it just drips, then put on salt (1 tsp. to a gallon of milk or to taste) and mix easily with hand. Then add cream, as much as you like. ( Before you scald the milk, take out starter for the next time.)

 

 

 

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