Title: Cheese
Categories: Dairy
Yield: 1 Servings

4

ga

Milk (let set until thick like junket)

Heat milk very slowly to 115 degrees, stir occasionally

Pour milk through a cheesecloth and squeeze out all the whey. Mix in 2 Tbsp. baking soda and let set at room temperature for 24 hours. Then melt:

1/2 cup butter

Add: Cheese curds 3 Tbsp. salt 2 cups sour cream

Melt mixture (stirring often) until most of the curds are melted. Pour into buttered dish and refrigerate. Makes good slicing cheese.

From: Lancaster Farming 6/8/96 Anita Weaver Shared By: Pat Stockett

previous

next