Pot Cheese

Ingredients

• 2qts. of sour milk
• lqt. of buttermilk
• a small quantity of salt
• moisten the curd slightly with cream

Method

1. 1

   Put sour milk and buttermilk in a saucepan, and heat until scalding hot.

2. 2

   Remove from heat and skim the curd from the whey.

3. 3

   Place the curd in a muslin bag, tie it, and hang to drain for 1-2 hours.

4. 4

   Mix in salt and work with hands, then mold into small balls.

5. 5

   Lay on a dish, cover, and set in a cool place until ready to serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 250. The excerpt below is the record exactly as published.

Pot Cheese. — Put 2qts. of sour milk and lqt. of butter- milk in a saucepan, and place it over the fire until scalding hot ; then take it off, and with a skimmer remove the curd from the whey. Put the curd in a muslin bag, tie it, and hang up to drain for an hour or two. Moisten the curd slightly with cream, mix a small quantity of salt

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