Homemade Cottage Cheese

1-1/2 gallons milk
1 teaspoon salt
1/2 cup fresh cream

Directions:
Let the milk sour until it is very thick. Heat the soured milk to 115° to 120°. Place the hot milk into a cheesecloth bag and hang it to drain overnight. When the whey has drained and the curds are dry, crumble them to the size you like and mix in the salt. Just before serving, stir in fresh cream. Yields between 3 and 4 cups cottage cheese.

Notes:
My mother used rennet to curdle the milk. That elimated the step of letting the milk sour until it was thick. She drained the curdled milk in a collander, set over a bowl.