Cup cheese is a type of cheese that is made by curdling milk with rennet. The curds are then strained and pressed into a mold. Cup cheese has a crumbly texture and a mild flavor. It is often used as a spread or dip.
Thick milk is soured milk.
Scald thick milk by baking it at 350-F for a few minutes; allow to remainlong enough to bake the curds.
Drain off the water, put curds in an earthenvessel and keep at a moderately warm temperature (about 75-F).
Each day fora week, add new baked curds.
At the end of a week, pour the curds into aheated pan and let simmer very slowly; bring to a slow boil without anystirring.
Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup offresh sweet cream and 1/2 pound of butter.
Stir the mixture; continueboiling for 15 minutes.
Add 2 or 3 beaten eggs and pour mixture into smallcheese cups.
Ingredients
Directions
Thick milk is soured milk.
Scald thick milk by baking it at 350-F for a few minutes; allow to remainlong enough to bake the curds.
Drain off the water, put curds in an earthenvessel and keep at a moderately warm temperature (about 75-F).
Each day fora week, add new baked curds.
At the end of a week, pour the curds into aheated pan and let simmer very slowly; bring to a slow boil without anystirring.
Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup offresh sweet cream and 1/2 pound of butter.
Stir the mixture; continueboiling for 15 minutes.
Add 2 or 3 beaten eggs and pour mixture into smallcheese cups.
