AMISH COTTAGE CHEESE
This is an old recipe that calls for raw milk and NOT store bought milk. NOTE: Only persons with access to fresh raw milk will be able to use this recipe. (For those asking what is raw milk, it is the milk fresh from the cow before it gets taken away for processing to be sold in stores.)
Provided by Linda Kauppinen @cyrene
Categories Other Side Dishes
Number Of Ingredients 3
Steps:
- Let milk sour until it is VERY thick. Heat to 115 to 120 degrees, then put into a course cloth bag and allow to drain overnight.
- When curds are dry, crumble until fine and mix in the salt thoroughly.
- When ready to serve, stir in the fresh cream and combine well. Enjoy!!
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