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Prep 192 hrs
Cook 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.
- 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.