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Ingredients
1 quart sour milk
⅓ to 1 teaspoon salt
¼ cup sour or sweet cream
(or 1 large tablespoon butter)
⅓ to 1 teaspoon salt
¼ cup sour or sweet cream
(or 1 large tablespoon butter)
Method:
The milk should be freshly sour to get the best flavor.
This is best obtained by adding a little sour milk to five or six times the amount of sweet milk.
It should be kept in a warm place (the back of the stove) until the curd of the milk is thick and smooth and the whey is watery and has risen to the top.
Drain in a cheese cloth bag until dry. Add cream (or butter) and salt.
If the process needs to be hurried stir into the milk a cup full of nearly boiling water.
Leave to settle before draining. As the cheese is very rich in protein it easily becomes tough by overheating.
For the same reason it is very nourishing.
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