SOUR MILK CHEESE.
This recipe makes a very light, nourishing easily digested cheese. Stand the sour milk in a warm place, and leave it to thicken. Then stir in a teaspoonful of salt and pepper to taste to each pint of milk, tie up in a muslin bag and hang up to drain. When it has quite drained tighten the bag, and press it between two plates to squeeze out all moisture. The cheese is then ready for use.
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Bibliographic details
Pahiatua Herald, Volume XLI, Issue 12569, 9 February 1934, Page 2
Word Count
79SOUR MILK CHEESE. Pahiatua Herald, Volume XLI, Issue 12569, 9 February 1934, Page 2
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