Cup cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Thick milk ** |
| 1 | teaspoon | Baking soda |
| ½ | pounds | Butter |
| 1 | pinch | Salt |
| 1 | cup | Cream |
| 1 | x | 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 ½ pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups.