RECIPE SUBMITTED BY: Rosalee Woodyard Butcher
Serena I looked in my Amish Cookbook and this is the recipe that was in it.
Cottage Cheese
1 1/2 Gal. milk,
1 tsp salt,
1/2 cup fresh cream.
Let milk sour until it is very thick.
Heat to 115-120 degrees, then put into coarse 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.
Makes 3 1/2 cups
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