SOUR MILK COTTAGE CHEESE

Heat milk over hot water until lukewarm. It should curdle and thicken. Remove it from the heat and stand it in a warm place for curd to collect. Pour cheese into cloth-lined strainer. Drain whey. (If milk was very sour, rinse with cold water and drain again). Hang until all whey is drained off. Moisten with cream or sour milk.