Home-made Cottage Cheese
1/2 gallon clabbered milk Melted butter or sweet cream (1 Tablespon per quart) salt to taste.
Place ingredients in a pan and set into a second pan of water and heat until the curds separate. Do NOT boil, when the mexture gets too hot, it becomes tough. You can wait until heating is finished before wroking in the salt and the cream. Some folks will add a dash of paprika for flavor and color.
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