Spreading Cheese - cooking recipe
Ingredients
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2 1/2 gal. skim milk
2 tsp. soda
1 1/2 c. warm water (scant)
1/3 c. butter
2 level tsp. salt
1 c. hot water
Preparation
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Let milk sour until it is very thick.
Heat until it is too hot to hold your hand in, but hot boiling.
Drain through a coarse cloth bag, putting only half of the milk through at a time so as to be able to squeeze out all water possible.
It is is too hot, hold bag under running water a minute to cool.
Put in a bowl and crumble.
This makes 4 cups or a little more of crumbs.
Let set at room temperature for 2 to 3 days or longer if a stronger taste is desired.
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