Homemade Cup Cheese - cooking recipe

Ingredients

4 quarts milk (thickly soured)
1 teaspoon salt
3 tablespoons butter (no substitutions)

Preparation

Cut milk through several times with a long sharp knife, then heat slowly to 90F or scald until curd is very dry.
Remove from heat and place in a damp cheesecloth bag.
Press under a heavy weight for 12 to 24 hours or until cheese is dry.
Force through a cheese sieve or grate finely.
Place in a wooden bowl, cover with a heavy teatowel and keep in a warm place for 3 to 7 days until soft and ripe, stirring occasionally.
Then place in a skillet, cook and stir constantly until lumps are all dissolved.
Add salt and butter; mix well and pour into cups or bowls.