Cottage Cheese

Heat sour milk until the whey rises to the top. Pour it off, put the curd in a bag and let it drip six hours, without squeezing it. Put in a wooden bowl, chop fine with a wooden spoon, salt to taste, and work to the consistency of soft putty, adding a little cream and butter as you proceed. Mould with your hands into round " pats " or balls, and keep in a cool place. It is best when fresh.

Cream Cheese

Stir a little salt into a pan of " loppered " cream. Pour into a linen bag, and let it drain three days, changing the bag every day. Then pack into a wooden cup or mould with holes in the bottom, and press two hours. Wet the mould with cold water before putting in the cream-curd. Wrapped in soft white paper - two or three folds of tissue paper will do - to exclude the air, they will keep in a cool place for a week.

This is the cheese sold in this country under the name of Neufchatel