Title: Cheese From Potatoes
Categories: Australian History Cheese Vegetable
Yield: 1 Servings

		Potatoes
450	g	Milk, sour

Boil a quantity of potatoes, peel them, and reduce them to a pulp.

To each 2.3kg/5lb of pulp, add 450g/1lb of sour milk, work this up and allow it to rest 3-4 days. Knead again, and lay the cheeses in little baskets to drain, then put in layers in large vessels and leave at least 15 days- the longer the better. They will keep for years in a dry place, well covered.

from THE TRADITION OF AUSTRALIAN COOKING by ANN GOLLAN typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 28 Feb 98

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