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(Cottage Cheese)

6 - cups thick, sour cream
1 - cup cream
Salt and Pepper
1 - Tablespoon cream

  • Heat the milk to moderate temperature. 
  • This is to be a soft cheese, so do not allow the curds to scald or they will toughen. 
  • When curds and whey have separated, pour off the whey and place the curds in a cheese bag, hung to drip a pan in a warm place. 
  • (In the old days this was the back of the stove.)
  • Hang until the curds have drained but are not dry. 
    Place in a large bowl and mix with cream, pepper, and salt. 
  • Just before serving float a little cream on top, sprinkle with salt and freshly ground pepper and perhaps a little cut up chives.

* Pennsylvania Dutch Idioms and Expressions


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