Prep 0 mins
Cook 0 mins
- Heat the sour milk until it reaches 100*.
- When it reaches this temp., pour into a strainer lined with cheese cloth.
- Pour over 1 quart of hot water.
- Let curd hang in cheesecloth until all the whey has been drained off.
- In a mixing bowl, add enough cream and melted butter to moisten the food.
- Add salt.
absolutely no measurements given aside from the water.