This is a Pennsylvania Dutch Cheese made by the Amish and Mennonites since before the time of the Americna Revolution. This is a bland cheese which is placed in cups, hence it's name.
- 1 gallon of milk
- 1 Direct Set Buttermilk packet or 8oz Cultured Buttermilk
- 1 drop Liquid Rennet
- 1/2tsp Baking Soda
- 3T Butter
- 1C Heavy Cream
- 1 Beaten Egg
- Warm one gallon of milk to 72F and add the buttermilk and 1 drop of liquid rennet. Stir thoroughly and cover the pot. Let the milk stand at room temperature (app.72F) for twelve hours or until a soft curd has formed.
- Slowly cut the curd into 1/2 inch cubes and warm them to 115F, occasionally string gently while heating.
- Ladle the warm curds into cheesecloth lined colander and allow to drain for twelve hours.
- Crumble the cheese into a double boiler, add 1/2tsp baking soda and 3T. butter, and stir. Let set another 5 hours.
- Heat teh curd in a double boiler until the curd melts. Add 1 cup of heavy cream and stir until smooth. Add 1 beaten egg. Allow to come to a boil.
- Pour into cups and refrigerate. Serve Cool.