Yes, you can make cottage cheese from sour milk. The only trouble is
that sometimes the results are not dependable; some is more acid than
others because of the degree of souring of the milk and whether it is
store milk or raw milk. The process is very easy. Just heat half a
gallon (or so) of sour milk in a double boiler gently until a soft
curd forms. Then pour it out into a colander lined with a doubled
cheesecloth or clean piece of white sheet and drain it for an hour.
Add salt, pepper, or herbs as you wish and refrigerate, covered. —
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