This comes from a “back-to-basics” out-of-print cheesemaking manual using raw milk.
curdled milk (raw)
cream, butter, salt, and pepper to taste
Set a pan of curdled milk on the back of a wood-burning stove and heat very slowly until the curd is separated from the whey. Drain whey and put curds in a cloth bag and drain for 24 hours. Chop the ball of curds and pound smooth with a potato masher. Add cream, butter, salt, and pepper to taste. Make into small balls or press in a dish and slice to serve.
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