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Some Kitchen Kinks: French

Uncooked Curd, or French Cottage Cheese.

The French make cheese from sour milk without heating it. They pour the milk into earthen molds which have holes in the bottom. A very fine sieve may be used instead of the molds. The whey drips out and the curd assumes a custardlike consistency and takes the shape of the mold. When sufficiently stiff, the cheese is chilled, and is eaten with sweet cream and sugar. It is a staple dessert in many French families, especially in hot weather, and is delicious served with acid fruit, such as currants, or with strawberries.

Junket.

If cottage cheese is made from sweet milk and rennet and served without breaking and separating the curd and whey, the dish is called junket. It is customary to season it a little, as with grated nutmeg or with cinnamon and sugar.