{"id":7352,"slug":"cottage-cheese-pot-cheese","title":"COTTAGE CHEESE (POT CHEESE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["sour milk","salt"],"ingredients_norm":["sour milk","salt"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w58:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bb77586e3b2f7c0aed70afd2b8d06f0d964034531bf781999291ecf377b16826","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cottage-cheese-pot-cheese"}