Cottage Cheese

  • Flavia Larocque

Cottage Cheese

In Michif, cottage cheese is called “lait du coutie.”

Fresh cow’s milk must be used in this recipe as commercially processed milk will not work. Sour the milk (with a little vinegar) until it thickens. Pour into a pot large enough to contain it. Heat it through on medium low and then turn it down to very low. 

Let sit on the stove for several hours until you see a watery/briny looking substance accumulating, and the milk turns into hard curds. Drain the curds by gently squeezing them in cheese cloth. 

Delicious when eaten with a little brown sugar.

Source Cookbook: From Under Our Roof, Favourite Recipes from the Friends of the John Arcand Fiddle Fest

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