Maria Samms wrote:Does anyone know how this is made?
Maria,
I hope this response doesn't make you sick, but if I am right Grumeaux is French for clotted cream? If so, my mother did this quite frequently to make cottage cheese. Living on a farm she had to result to old time recipes, and here is what she did. she skimmed cream from the whole milk, and what she had left she allowed to sour or ferment to a thick texture a lot like sour cream, but without the cream that she had skimmed. This she would stir breaking it into large curds. She would then pour that into a pillow case and hang it on a clothes line to allow the whey to precipitate out and be caught in a large tub. This got fed to the hogs, and the cottage cheese to the pigs AKA as the family!
OK, I probably got this all wrong, but I enjoyed the memory!
