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Muenster Cheese

  Let milk sour in a large kettle until thick and set. Then scald till hot enough that it is uncomfortable for the hand. Pour into cheesecloth or any lightweight cloth. Let hang till curds are dry, overnight or about 12 hours. (You can squeeze them dry if you want to finish the same day.) Now crumble curds (a Salsa Master chops them up nicely) and mix 1 Tbsp. soda and 1/2 cup butter into them. Let set for two hours, then put in double boiler. Add 1 cup sour cream and melt. When melted, add rest of sour cream and 1 Tbsp. salt. Mix well and pour into buttered mold. Completely chill and slice. This is a basic recipe, very adjustable; use more or less cream to suit your taste. Sweet cream works, too. 2 gallons skimmed milk
1 Tbsp. soda
1/2 cup butter
1-2 cups sour cream
1 Tbsp. salt

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When Norman and Marlena Miller, along with the entire Evart, MI Amish community, set out to compile their family favorites, they did so with a song and plenty of inspirations. And that's exactly the recipe they used for Cooking With Praise. This cookbook has a delicious spread of Amish favorites: Potato Salad, Poor Man's Steak, Tator-Tot Casserole, and Oreo Pudding, to name a few. Then there are the seven sections for those who watch their diet. Then like a good cook who adds a pinch of this and a dash of that, bringing the taste to perfection, the Millers have added hymns and inspirational thoughts throughout. Cooking With Praise is ready for your table and your guests. 450 recipes. 254 pages. Spiral bound with laminated covers. Fully indexed.
Cooking With Praise
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