Cup Cheese

Title:
Cup Cheese

Yield:
1 Servings

Categories:
Penndutch,
Cheese




Ingredients:





          Thick milk **


     1 pn Salt


     1 ts Baking soda


     1 c  Cream


   1/2 lb Butter


          Egg






 ** 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini