
This comes from a “back-to-basics” out-of-print cheesemaking manual using raw milk.
Difficulty:
Ingredients
4 quarts of thick, sour milk (raw)
4 quarts of boiling water
salt, pepper, and cream to taste
Directions
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.
Categories: Dairy, Homemade Cheese, Soft Cheeses
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
Reviews
No reviews yet | Get new review notifications:
Subscribe via RSS Feed