German Cheese

• portioner: 4 cups

Ingredienser

The night before

• 1.5 lb farmers cheese

• 2 T baking soda (mom thinks this should be 2 tsp)

The next day

• 1/2 cup butter

• 1 cup whole milk

• 1.5 t salt

Vejledning

The night before

• Mix the farmers cheese and baking soda together breaking up the cheese. Allow to sit in fridge overnight (up to 24 hours).

The next day

• Melt butter in wide, shallow pan on low heat.

• Add milk and salt

• Add cheese mixture from night before and melt on low heat.

- (Esther version): Continue to cook on low heat, but do not allow to boil (so the cheese doesn’t break).

• (Lynn version): When cheese is nearly all melted, but still slightly lumpy, remove from heat and allow to rest.

• Transfer cheese to separate containers (small jars or serving bowls) before the cheese fully solidifies.

Notater

from Lynn Brautigam Boots, originally from Esther Herzog Brautigam