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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cup Cheese

Recipe Tags: Cheese Recipes

Date Added: December 21, 2009


1 Milk
1 Pinch Salt approximately
1 Teaspoon Baking Soda heaping
1 Cup Cream sour
1/2 Pound Butter softned
1 Egg separated
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1. Thick milk is soured milk.

2. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds.

3. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F).

4. 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.

5. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter.

6. Stir the mixture; continue boiling for 15 minutes.

7. Add 2 or 3 beaten eggs and pour mixture into small cheese cups.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter allergies.
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