192 hrs 15 mins
This heirloom recipe is from the days before pasteurization and homogenization, so I don't know how well it will work in these modern times unless you have access to raw milk. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.
My Private Note
Units: US | Metric
- 1Cut milk through several times with a long sharp knife, then heat slowly to 90F or scald until curd is very dry.
- 2Remove from heat and place in a damp cheesecloth bag.
- 3Press under a heavy weight for 12 to 24 hours or until cheese is dry.
- 4Force through a cheese sieve or grate finely.
- 5Place 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.
- 6Then place in a skillet, cook and stir constantly until lumps are all dissolved.
- 7Add salt and butter; mix well and pour into cups or bowls.
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Nutritional Facts for Homemade Cup Cheese
Serving Size: 1 (3953 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g