Spreading Cheese - cooking recipe

Ingredients
    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
    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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