Title: Cup Cheese
Categories: Penn Cheese
Yield: 1 Servings
| | | Thick milk ** |
| 1 | ts | Baking soda |
| 1/2 | lb | Butter |
| 1 | pn | Salt |
| 1 | c | Cream |
| | | 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.