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COTTAGE CHEESE (POT CHEESE)

(Cheese) - (The International Jewish Cook Book)







Heat sour milk slowly until the whey rises to the top; pour it off, put
the curd in a bag and let it dry for six hours without squeezing it.
Pour it into a bowl and break it fine with a wooden spoon. Season with
salt. Mold into balls and keep in a cool place. It is best when fresh.











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