Mennonite Crock Cheese

Method

1. uae remember my paternal Grandmother, Sarah Elizabeth (Ocker) Myers (1854-1939) making this cheese.
2. However, LT, “do: not remember her mentioning the word Mennonite.
3. After having done research with distant Pennsylvania cousins, our family has concluded we are descendants of a “black sheep".
4. Strict religious upbringing was broken in westward migration.
5. The first step in making this cheese is to go out and milk a gallon of raw milk from a cow.
6. “Store bought" pasteurized milk simply will not work.
7. Store the milk in a warm place until ih becomes thick sour milk, (clabbered).
8. Heat the soured milk to 120 degrees, or until too hot to hold a finger a oe It must be scalding hot.
9. Drain through a fine colander or cloth sack.
10. Let stand overnight to drain thoroughly.
11. Place in a crock and crumble fine.
12. Add 1 1/2 tsp.
13. salt and mix well.
14. Cover with cloth and set to ripen at room temp.
15. for 3 days.
16. Miss: 472 “sips bak.
17. soda in cheese and let stand three hours.
18. Melt 1 1/2 Tbsp.
19. butter in an aluminum pan or iron skillet and add the cheese.
20. Stir until dissolved, and add 2/3 c.
21. cream (skimmed from raw milk).
22. Continue stirring until mixture comes to a boil.
23. Pour in flat dishes or bowls to mold.
24. Slice or spoon to serve.
25. As a child I remember eating the brown “stickins"' from Grandmother’s iron skillet.
26. When the skillet cooled, she would pull pieces loose.
27. Those chewy “stickins" were delicious!
28. Just as good ‘as licking a pan from cake icings." Mildred L.
29. Myers

Plating