Let fresh milk stand in a temperature of 100° Fahr. from one to three days, or until the curd separates from the whey. Turn the curd into a coarse cotton bag and let hang in a cool, dry place about twenty-four hours, or until the curd is free from whey. Add salt and sweet cream, to taste, and shape into small balls. In winter the process may be hastened by heating thick, sour or "clabbered" milk over hot water, but, if the water be too hot, a tough cheese results. The cheese is most rich and creamy, when the separation takes place at a low temperature, that is at about 100° Fahr.