Homemade Cup Cheese

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READY IN: 192hrs 15mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

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

  • 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.
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