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Show How to Make Cottage Cheese Use freshly coagulated or clabbered milk. Skim off cream. Set pan of clabbered milk in hot water and heat slowly until curd separates from whey. Be careful not to let milk become too hot or curd will be tough. Place in a strainer a piece of cheesecloth rinsed in hot water. Strain heated curd mixture mix-ture until well drained. Crush curd in a bowl with a fork. Mixing with a wooden potato masher will break up lumps and give cheese a finer texture. Season to taste with sweet or sour cream butter, sajt j and pepper. Finely chopped onion, ! parsley, water cress, celery, pimento or green pepper may be added. |