COTTAGE CHEESE
In America cottage cheese is also called pot, Dutch and smearcase. It
is the easiest and quickest to make of all cheeses, by simply letting
milk sour, or adding buttermilk to curdle it, then stand a while on
the back of the kitchen stove, since it is homemade as a rule. It is
drained in a bag of cheesecloth and may be eaten the same day, usually
salted.
The Pilgrims brought along the following two tried and true recipes
from olde England, and both are still in use and good repute:
_Cottage Cheese No. 1_
Let milk sour until clotted. Pour boiling water over and it will
immediately curd. Stir well and pour into a colander. Pour a little
cold water on the curd, salt it and break it up attractively for
serving.
_Cottage Cheese No. 2_
A very rich and tasty variety is made of equal parts whole milk and
buttermilk heated together to just under the boiling point. Pour into
a linen bag and let drain until next day. Then remove, salt to taste
and add a bit of butter or cream to make a smooth, creamy consistency,
and pat into balls the size of a Seville orange.
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