37. To make cottage cheese, allow a quantity of sour milk to clabber,
that is, become curdled, and then place it on the back of the stove in a
thick vessel, such as a crock, until the whey begins to appear on the
top, turning it occasionally so that it will heat very slowly and
evenly. Do not allow the temperature to rise above 90 degrees
Fahrenheit, or the curd will become tough and dry. Remember that the two
things on which the success of this product depends are the flavor of
the milk used and the proper heating of it. No difficulty will be
encountered in the heating of the milk if a coal or a wood stove is
used, but in case a gas stove must be used, the vessel containing the
milk should be placed in a larger one containing warm water and the milk
should be heated in this manner until the curd and the whey begin to
separate. At this point, pour off all the whey possible, and turn the
curd into a cloth bag or a colander lined with cloth, as shown in Fig.
5, and allow any remaining whey to drip out. If, after the whey is
removed, the curd tastes sour, wash it with warm water and allow it to
drip again. Then season it with salt to suit the taste and, provided
cream is desired, add it at this time, using sweet or sour cream. To
work in the cream, press it into the curd with a spoon until the cheese
is quite smooth.

Cheese made in this way may be flavored with anything desirable. For
instance, chopped pimiento, parsley, olives, or nuts improve the flavor
of the cheese very much and make a very appetizing combination. The dry
curd mixed with any of these makes a delightful salad when it is pressed
into balls, garnished with lettuce, and served with salad dressing.

38. JUNKET COTTAGE CHEESE.--Another variety of cottage cheese can be
prepared by using sweet milk and forming the curd with a junket tablet,