TO MAKE SMEARCASE OR COTTAGE CHEESE.
Keep thick milk near the fire till the whey has risen; pour it in a muslin bag, and hang it in the shade for twelve hours; then take it out and dress it with pepper, salt, and cream.
Keep thick milk near the fire till the whey has risen; pour it in a muslin bag, and hang it in the shade for twelve hours; then take it out and dress it with pepper, salt, and cream.