Cottage Cheese

1 1/2 gallons sour milk
1/2 cup cream
1 teaspoon salt

Heat milk slowly until it is too hot to hold your finger in it (approximately 115 degrees F).

Drain thoroughly in a cloth bag or strainer. Let stand in bag overnight to drain thoroughly. When dry, crumble cheese curds fine and add the salt.

When serving, add the sweet cream and mix thoroughly.

Makes about 3 1/2 cups.