Pot Cheese

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • Sour milk
  • Cream or butter (optional)
  • Herbs (optional)
  • Salt


Leave the milk in a clean, cool place until it sours naturally and forms a curd. Tip it carefully into a piece of muslin or close-textured cloth (a piece of worn sheeting is good for this purpose). Tie the ends of the cloth together to form a bag and hand it over a sink, or put it in a sieve over a basin, so that the curd can drain away. From time to time, move the thick curd with a fork to rel