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| Cup Cheese Recipe |
Category: Cheese
Rating:
N/A
Servings: 1
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Ingredients
1 thick milk **
1 pinch salt
1 teaspoon baking soda
1 cup cream
1/2 lb butter
1 egg
Cooking Directions:
** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
cheese,penndutch
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