---------- 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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