"If the Amish
make it, you'll find it at Amish Pleasures."
| Warm the
milk in a heavy or non-stick 4-quart pan. Beat the eggs until fluffy and
add the buttermilk, salt, and sugar. Beat slightly and pour slowly into
the warm milk. Cook several minutes on law heat, stirring occasionally
with pierced or wooden spoon. Watch for the curds (the cheese) and whey
to separate. As soon as the liquid becomes clear, remove the curds with
a slotted spoon and gently place in mold. Make sure the mold is placed
in a pan so the liquid can drain while cooling. The antique molds are
priceless, but now the local tinsmiths are reproducing them. The
piercing is done from the inside out so that as the cheese cools it
takes the form of the piercing. A small, unpainted basket, sieve or
colander with small holes may be substituted, but will not be as pretty
When cold and drained, unmold the cheese onto a cheese plate.
Serve with bread and a drizzle of light molasses.
Makes 3 cheeses -- Serves approx. 12
2 cups buttermilk
1 t. salt
2 t. sugar
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The recipe above appears in:
|Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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