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Dutch Cheese

A historical recipe from Food and Health, by Lydia E. Pinkham Medicine Company.

A historical recipe

Food and Health, by Lydia E. Pinkham Medicine Company. Project Gutenberg eBook #16977.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Food and Health, by Lydia E. Pinkham Medicine Company. Digitised by Project Gutenberg, eBook #16977 (https://www.gutenberg.org/ebooks/16977). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1/4 cup sour

Method

  1. 1 quart sour milk 1/3 to 1 teaspoon salt 1/4 cup sour or sweet cream (or 1 large tablespoon butter) Method--The milk should be freshly sour to get the best flavor.
  2. This is best obtained by adding a little sour milk to five or six times the amount of sweet milk.
  3. It should be kept in a warm place (the back of the stove) until the curd of the milk is thick and smooth and the whey is watery and has risen to the top.
  4. Drain in a cheese cloth bag until dry.
  5. Add cream (or butter) and salt.
  6. If the process needs to be hurried stir into the milk a cup full of nearly boiling water.
  7. Leave to settle before draining.
  8. As the cheese is very rich in protein it easily becomes tough by overheating.
  9. For the same reason it is very nourishing.