Cottage Cheese.
Heat sour milk until the whey rises to the top. Pour it off, put the curd in a bag and let it drip six hours, without squeezing it. Put in a wooden bowl, chop fine with a wooden spoon, salt to taste, and work to the consistency of soft putty, adding a little cream and butter as you proceed. Mould with your hands into round “pats” or balls, and keep in a cool place. It is best when fresh.