Cheese from Sour Milk

Ingredients

• A pan, or dish, of soured milk that is firm.
• Salt is enough to add
• a little butter or cream improves it.

Method

1. 1

   Heat the milk until the whey separates, but not until the curd toughens.

2. 2

   Put cheesecloth into a bowl, pour in the milk, lift the cloth, let the whey run out, squeeze it a little.

3. 3

   If the curd is not dry enough, tie the cloth and hang it to drip.

4. 4

   Later, salt the curd and add a little soft butter or cream.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 11. The excerpt below is the record exactly as published.

Cheese from sour milk. What, A pan, or dish, of soured milk that is firm. Salt is enough to add, but a little butter or cream improves it.

Cook this with the app: pantry check, scaling, and the assistant.