Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Thick milk **
1 pn Salt
1 ts Baking soda
1 c Cream
1/2 lb Butter
1 x 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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