Cottage Cheese
2 c whole milk
1/8 tsp salt
1 tsp butter
2 tbsp cream

Let milk stand in warm place (90 to 99 degrees), until it curdles. Drain through a cheese cloth placed over a colander. Press until whey ceases to separate. Add butter and cream, and shape into balls or cakes with a spatula. Or, use sour milk and heat it gently in a double boiler until the curds form , then proceed as above.