8 ounces curd cottage cheese
2 pints milk
1 chicken bouillon granules
1 1/2 teaspoons salt
water to cover
In a large saucepan bring 1/4 cup cottage cheese and milk to 125 to 150 degrees. Stir in bouillon granules, salt and water until cheese is melted. Allow mixture to cool to room temperature then transfer to a towel. Pour into a 2 quart or saucepan and refrigerate overnight. Flavor cream with sherry, if desired, before serving.