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Post by amybyrd21 on Tue May 19, 2009 4:08 am

Bring one gallon of whole milk to a boil. Cool to lukewarm and add 1 pint of buttermilk and 3 well beaten eggs. Stir gently for 1 minuet, then let a firm clabber forms. Drain in a cloth bag until firm. It will be ready to eat in 12 hours.

Found this in my country wisdom book. Do you think it would be like cottage cheese? I know it will have to be soft.
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Post by HomesteadBaker on Thu May 21, 2009 2:50 am

I have no clue how this cheese would turn out. To be honest, I never heard of adding eggs to make cheese... but then I am pretty new to this.

Did you try it yet?

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Post by Parsons Wife on Thu May 21, 2009 4:19 am

I've never added eggs to any cheese either, nor added buttermilk to it, though I do add lemon juice to mine Smile I'd love to know how it turns out though.
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Post by amybyrd21 on Thu May 21, 2009 7:25 am

I am planning to try it this weekend if everything goes ok. I will let yall know. I was curious about it. It is in the cheese making section of country wisdom.
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Post by Parsons Wife on Thu May 21, 2009 7:31 am

I have that book. I'll need to look at that myself. It'll be a while before we have fresh milk, as we let the babies have it first, but I'll be making cheeses later this summer.
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