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Pot Cheese

Place one quart of buttermilk and two quarts of sour milk in a saucepan, and set it over the fire till it is scalding hot; then take it off and with a skimmer remove the curd from the whey. Place the curd in a muslin bag, tie and hang it up to drain for an hour or so. Moisten the curd slightly with cream, stir in a little salt, work it well with the hands, then mould it into small balls. Pile these on a dish, cover them over, and set in a cool place till ready to serve.