Spreading Cheese

1. 1

   Let milk sour until it is very thick.

2. 2

   Heat until it is too hot to hold your hand in, but hot boiling.

3. 3

   Drain through a coarse cloth bag, putting only half of the milk through at a time so as to be able to squeeze out all water possible.

4. 4

   It is is too hot, hold bag under running water a minute to cool.

5. 5

   Put in a bowl and crumble.

6. 6

   This makes 4 cups or a little more of crumbs.

7. 7

   Let set at room temperature for 2 to 3 days or longer if a stronger taste is desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.