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Delicious Cottage Cheese

This may be used in sandwiches, canapés, or for balls served with salad. Take four quarts of whole or skimmed milk, set it in a warm place until it sours enough to be of the consistency of baked custard. Now turn the soured milk into a cheesecloth bag and let the whey drip out until the curds are about as stiff as a soft cream cheese. It usually takes from six to eight hours. If the curd gets too dry the cheese will not be good. Turn the cheese out of the bag into a bowl and beat with a fork, adding the desired amount of salt.

If skimmed milk has been used the addition of a little cream makes the cheese better.