Recipe: Cup Cheese

Title: Cup Cheese
Categories: Penndutch, Cheese/eggs
Yield: 1 servings

-thick milk ** -
-pin -salt
1 ts Baking soda -
1 c Cream -
1/2 lb Butter -
-egg -

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.

Converted by MMCONV vers. 1.20



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