About: Smooth solstice cheese

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About: Smooth solstice cheese Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Heat milk to boil, add crumbled farm cheese and heat until the mixture congeals into a cheesy mass and the whey separates. Pour the Cheese mass into a double-layered piece of cheesecloth that has been soaked in cold water, and agitating the cloth, drain off the whey. Put into a pot: butter, drained Cheese mass, stir in beaten eggs and salt, and stirring on a low flame, heat. The longer the Cheese is stirred, the smother, harder, and shinier it gets. The Cheese is poured into a moist cheesecloth which is then tied tightly to create a round. Place a board and something heavy on top to create a weight. Take out cooled Cheese, dry. You can rub it with salt. To preserve longer, rub the Cheese with melted butter.

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rdfs:label	Smooth solstice cheese
rdfs:comment	Heat milk to boil, add crumbled farm cheese and heat until the mixture congeals into a cheesy mass and the whey separates. Pour the Cheese mass into a double-layered piece of cheesecloth that has been soaked in cold water, and agitating the cloth, drain off the whey. Put into a pot: butter, drained Cheese mass, stir in beaten eggs and salt, and stirring on a low flame, heat. The longer the Cheese is stirred, the smother, harder, and shinier it gets. The Cheese is poured into a moist cheesecloth which is then tied tightly to create a round. Place a board and something heavy on top to create a weight. Take out cooled Cheese, dry. You can rub it with salt. To preserve longer, rub the Cheese with melted butter.
dcterms:subject	Recipes that need photos Cheese Recipes Latvian Recipes Caraway seed Recipes Latvian Vegetarian Farmer cheese Recipes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	Heat milk to boil, add crumbled farm cheese and heat until the mixture congeals into a cheesy mass and the whey separates. Pour the Cheese mass into a double-layered piece of cheesecloth that has been soaked in cold water, and agitating the cloth, drain off the whey. Put into a pot: butter, drained Cheese mass, stir in beaten eggs and salt, and stirring on a low flame, heat. The longer the Cheese is stirred, the smother, harder, and shinier it gets. The Cheese is poured into a moist cheesecloth which is then tied tightly to create a round. Place a board and something heavy on top to create a weight. Take out cooled Cheese, dry. You can rub it with salt. To preserve longer, rub the Cheese with melted butter.

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