Cup Cheese Recipe

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Cup Cheese Ingredients

1 thick milk **
1 pinch salt
1 tsp baking soda
1 cup cream
1/2 lb butter
1 egg

A Recipe for
Cup Cheese

Red meat is not bad for you. Now blue-green meat, that’s bad for you!
Tommy Smothers

Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.
Jim Fiebig

This Cup Cheese recipe is one of many in our Cheese Category.

There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
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This Recipe for Cup Cheese is one of thousands in the Recipes-to-go Cheese Cookbook.

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Cup Cheese Recipe
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
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We should look for someone to eat and drink with before looking for something to eat and drink...
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This is a recipe for Cup Cheese from the recipe cookbook of Recipes-to-go (Cheese)

You are what you eat. For example, if you eat garlic you're apt to be a hermit.
Franklin P. Jones

Cup Cheese recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Cookies are made of butter and love.
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Sex is good, but not as good as fresh, sweet corn.
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Cup Cheese

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
St Frances de Sales

Cup Cheese 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. Source: Pennsylvania Dutch Cook Book
~ Fine Old Recipes, Culinary Arts Press, 1936.

Serves: 1

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Cup Cheese Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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