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(Cheese) - (The International Jewish Cook Book)

Sweet milk is allowed to stand until it is like a jelly, but does not
separate. Then it is poured into a cheese-cloth bag and hung up to drain
until all the water is out of it and only the rich creamy substance
remains. Sometimes it takes from twelve to twenty-four hours. At the end
of this time the cheese is turned from the bag into a bowl; then to
every pint of the cheesy substance a tablespoon of butter is added and
enough salt to season it palatably. Then it is whipped up with a fork
until it is a smooth paste and enough put on a plate to make a little
brick, like a Philadelphia cheese. With two knives, one in each hand,
lightly press the cheese together in the shape of a brick, smooth it
over the top and put it away to cool. One quart of rich sour milk will
make a good sized cheese.

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