Sour Milk Cottage Cheese
Dear Aunt Daisy, I would like to tell you how they make cottage cheese in Dumfries, Scotland. Hundreds of New Zealand people also use this method in summer, in order not to waste sour milk. Put a jug of sour milk in a warm place till very thick. Then add ¥% teaspoon salt to each pint, stir it up well, and tie up in’ muslin or cheesecloth bag. Hang it up to drain all night over a basin. Next morning, press (continued on next page)
(continued from previous page) the curds between two plates, or in a cake tin or basin. A pinch of cayenne may be added to cottage cheese; and the Danish people also add a little ground ginger, and a few carraway seeds. They make theirs into small shapes, and dry them on wooden slats; turning them frequently. These are at their best when
dry enough to be grated.
Scotty
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19451005.2.46.3.1
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New Zealand Listener, Volume 13, Issue 328, 5 October 1945, Page 22
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156Sour Milk Cottage Cheese New Zealand Listener, Volume 13, Issue 328, 5 October 1945, Page 22
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