“Frésco Tiri”

Cream Cheese

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This home-made cheese is made in the same manner as the French Fromage à la Creme, and is eaten with sugar or a little salt. Put pints of milk in a jug and keep in a warm place to sour. When solidified, pour into a square piece of butter muslin, gather the ends and tie, so as to form a bag, and hang over a basin for 12 hours in a cool place to drain off the water.