This comes from a “back-to-basics” out-of-print cheesemaking manual using raw milk.
4 quarts of thick, sour milk (raw)
4 quarts of boiling water
salt, pepper, and cream to taste
Pour 4 quarts of boiling water into 4 quarts of thick, sour milk. Let it stand for a moment, then drain in a bag overnight. When ready to serve, beat well, season with salt and pepper, and add cream to taste. Serve as spoon cheese or as cheese balls.
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