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Cup Cheese

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      Title: CUP CHEESE
 Categories: Penndutch, Cheese
      Yield: 1 Servings
 
      1 x  Thick milk **
      1 pn Salt
      1 ts Baking soda
      1 c  Cream
    1/2 lb Butter
      1 x  Egg
 
  ** Thick milk is soured milk. Scald thick milk by baking it at 350-F
  for a few minutes; allow to remain long enough to bake the curds.
  Drain off the water, put curds in an earthen vessel and keep at a
  moderately warm temperature (about 75-F). Each day for a week, add
  new baked curds. At the end of a week, pour the curds into a heated
  pan and let simmer very slowly; bring to a slow boil without any
  stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1
  cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture;
  continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour
  mixture into small cheese cups. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.
 
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