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Cottage Cheese | Chef Cecil | Chef Cecil

Cottage Cheese

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Cottage Cheese

A historical cheese from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Many like it made rather thin with cream, serving it in a deep dish. You may make this cheese of sweet milk by forming the curd with prepared rennet.

✨ Vintage Recipe

View source details

Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

A pan of sour or loppered milk
One teaspoonful of salt
One tablespoonful of butter
Sweet cream

Original Instructions

1
Put a pan of sour or loppered milk on the stove or range where it is not too hot
2
Let it scald until the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough)
3

Community Notes

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UpdatedLast updated5 months ago

Place a clean cloth or towel over a sieve and pour this whey and curd into it, leaving it covered to drain two or three hours

4

Put it into a dish and chop it fine with a spoon

5

Add a teaspoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty

6

With your hands make it into little balls flattened

7

Keep it in a cool place

Chef Cecil's Modern Tips Below

Chef Cecil's Modern Tips

Modern guidance to help you succeed with this vintage recipe

Gentle heating separates milk proteins (curds) from liquid whey without denaturing them—temperatures above 180°F would cause proteins to tighten and expel moisture, creating a rubbery texture. The acid in soured milk has already coagulated the casein proteins; heat simply firms the structure. Adding butter and cream after draining introduces fat that coats the protein molecules, creating a creamy, spreadable texture rather than a dry, crumbly one.

Make Ahead

The curds can be drained and refrigerated for up to 24 hours before mixing with butter and cream. Bring to room temperature before finishing to ensure proper consistency.

Storage

Store formed cheese balls in an airtight container in the refrigerator for up to 5 days. The cheese may release some moisture during storage; simply drain before serving. For best texture, consume within 3 days.

AI-generated tips from Chef Cecil's culinary database

Make Ahead

The curds can be drained and refrigerated for up to 24 hours before mixing with butter and cream. Bring to room temperature before finishing to ensure proper consistency.

Storage

Store formed cheese balls in an airtight container in the refrigerator for up to 5 days. The cheese may release some moisture during storage; simply drain before serving. For best texture, consume within 3 days.

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