Pot Cheese
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 132. The excerpt below is the record exactly as published.
POT CHEESE. Mrs. T. K. Egbert, New York. Place over the fire a pan of milk which has soured and thickened. When it has become scalding hot, ladle the curd and whey into a muslin bag, and hang up the bag to drain for an hour or two. Then take the curd from the bag, moisten with thick cream, mix in 314 KIRMESS COOK BOOK. a small quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.