Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

MYO Cottage Cheese




Source of Recipe


Pantry Challenge


List of Ingredients




1 1/2 gal. sour milk
1/2 C. cream
1 tsp. salt


Recipe



Heat milk slowly until it is too hot to hold your finger in it, approximately 115ºF.
Drain thoroughly in a cloth bag or strainer. Let stand in bag overnight to drain thoroughly. When dry, crumble cheese curds fine and add the salt.
When serving, add the sweet cream and mix thoroughly. Makes about 3 1/2 cups.