Crock Cheese

Ingredients

• six gallons of lobber milk
• two teaspoons soda
• add an egg
• one cup of cream
• a piece of butter the size of a walnut

Method

1. 1

   Scald the milk harder than for cottage cheese.

2. 2

   Drain or squeeze in a cloth, add soda, salt, and rub until light.

3. 3

   Heat a skillet, add butter, then cheese.

4. 4

   Stir constantly until melted, then put into a deep dish and let cool.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 34. The excerpt below is the record exactly as published.

CROCK CHEESE. Take six gallons oflobber milk and scald a little harder than for cottage cheese. Drain or sipieeze in a cloth, add two tea¬ spoons soda, salt and rub with the hands until it begins to get light, then add an egg and one cup of cream. Heat your skillet and put in a piece of butter the size of a walnut

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