“Sour milk” is created by fermenting fresh milk or adding acid, resulting in a tangy flavor and a thicker consistency than regular milk. This process for using sour milk comes from The American Woman’s Cook Book, published in 1947. It is a simple method for making cottage cheese that relies on the natural separation of curds and whey, yielding a fresh, tangy cheese with a rustic charm. With just three ingredients – sour milk, cream, and salt – you can create a creamy cottage cheese, perfect for enjoying on its own or using in your favorite recipes. The process is very straightforward, and requires a cooking pot, strainer, and cheesecloth.
In terms of sour milk, buttermilk is the best option due to its tangy flavor and consistency. Alternatively, you can use kefir, plain yogurt thinned with a little water, or milk mixed with a small amount of lemon juice or vinegar.
Heat milk over hot water until lukewarm (95F) and mixture appears to curdle and thicken. Remove from heat, let it stand in a warm place for a few minutes for curd to collect. Turn into cheesecloth-lined strainer and let whey drain off thoroughly. If milk was very sour, rinse curd with cold water and drain again. Tie ends of cloth together and let curd hand until all whey has drained off. Moisten curd with cream and season with salt. Chill. Makes 1 cup.
Use skim or whole milk or buttermilk.
Add ½ teaspoon each grated onion, minced green onion tops and minced chives and a suggestion of garlic or caraway seeds.