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Directions: ** 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.
| Ingredients:
1 Thick milk **
1 Teaspoon(s) In water dyed with green
1/2 Pound(s) Double cream;-=OR=- better
1 Pinch(s) Lemon; juice
1 Cup(s) Cream
1 Spaghetti -- cooked and |
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