---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CUP CHEESE
 Categories: Misc, Dairy
      Yield: 1 servings
 
           Thick milk **
        pn Salt
      1 ts Baking soda
      1 c  Cream
    1/2 lb Butter
           Egg
 
  ** Thick milk is soured milk.
  
  Scald thick milk by baking it at 350-F for a few
  minutes; allow to remain long enough to bake the
  curds. Drain off the water, put curds in an earthen
  vessel and keep at a moderately warm temperature
  (about 75-F). Each day for a week, add new baked
  curds. At the end of a week, pour the curds into a
  heated pan and let simmer very slowly; bring to a slow
  boil without any stirring. Add a pinch of salt, 1 tsp
  of baking soda dissolved in 1 cup of fresh sweet cream
  and 1/2 pound of butter. Stir the mixture; continue
  boiling for 15 minutes. Add 2 or 3 beaten eggs and
  pour mixture into small cheese cups.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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