This comes from a “back-to-basics” out-of-print cheesemaking manual using raw milk.
Servings: 1 1/2 quarts
2 1/2 gallons of milk (raw)
2 teaspoons of soda
1 1/2 cups of warm milk
2 teaspoons of salt
1/3 cup of butter
1 cup cream or milk
Allow 2 1/2 gallons of milk to sour until thick. Heat slowly until hot to the touch but do not boil. Hold at this temperature until the curds and whey separate. Stain through a cheesecloth and allow the curds to cool a little, then crumble with your hands. Let this sit at room temperature for 2 to 3 days.
To the crumbled curds add 2 teaspoons of soda and mix with your hands. Let sit 30 minutes. Add 1 1/2 cups of warm milk, 2 teaspoons of salt, and 1/3 cup of butter. Set over boiling water and heat to the boiling point, stirring vigorously. Add 1 cup cream or milk, a little at a time, stirring after each addition. Cook until smooth. Stir occasionally until cold.
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