Fresh Clabber Cottage Cheese

Ingredients

• clabber (sour milk)
• salt and pepper to taste
• sweet cream

Method

1. 1 Heat clabber on a hot stove or in a pot of boiling water until the whey separates from the curds.
2. 2 Pour the mixture through a colander to drain the whey.
3. 3 Place the curds in a cold place to cool.
4. 4 Just before serving, season with salt and pepper, then pour sweet cream over the cheese.