Cup Cheese

Ingredients

Let milk sour until it is very thick.
Heat to 120°, pour into a coarse cloth bag and let drain overnight.
Crumble curds until they are fine, then mix soda with cheese thoroughly.
Place in bowl, cover with a cloth and let set at room temperature for 3 days.
Stir every morning and evening.
At the end of the third day, place the bowl of cheese in the upper part of a double boiler.
Over heat, stir in salt and water until smooth.
Cheese should be thick and yellow, and have a sharp smell.

Pour into cup-size containers. Cool, then spread on bread to serve. (Some folks like to drizzle molasses or honey over the cheese before eating.)

Course; Cheese

Cuisine; Amish