Cottage Cheese
Source of Recipe
the Confederate Receipt Book, published in 1863
This is a good way of using up a pan of milk that is found to be turning sour. Having covered it, set it in a warm place till it becomes a curd, then pour off the liquid, and tie up the curd in a clean linen bag with a pointed end, and set a bowl under it to catch the droppings, but do not squeeze it. After it has drained ten or twelve hours transfer the curd to a deep dish, enrich it with some cream, and press and chop it with a large spoon till it is a soft mass, adding as you proceed an ounce or more of nice fresh butter.
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