Cup Cheese

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Title: CUP CHEESE
Categories: Misc, Dairy
Yield: 1 servings

Thick milk **
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.

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