Stirred-curd Cheddar – We Love God!

The books or the music in which we thought the beauty was located will betray us if we trust to them; it was not in them, it only came through them, and what came through them was longing. These things – the beauty, the memory of our own past – are good images of what we really desire; but if they are mistaken for the thing itself, they turn into dumb idols, breaking the hearts of their worshippers. For they are not the thing itself; they are only the scent of a flower we have not found, the echo of a tune we have not heard, news from a country we have never yet visited.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cheese	1	Servings

INGREDIENTS

		Milk
		Buttermilk
		Rennet
		Salt

INSTRUCTIONS

From: Kim Pratt <pratt@olympus.net>  Date: Fri, 25 Aug 95 08:03:21 PDT
1. Heat milk to 90 degrees, add  culture (1/2c buttermilk per 2 gals
milk), cover and hold at 90  degrees for 45 minutes.  2. Add rennet,
hold at 90 degrees for 45 minutes.  3. Cut curds and let sit 15
minutes.  4. Stir curds and warm to 100 degrees over the next 30
minutes.  5. Hold for 30 minutes at 100 degrees.  6. Drain curds and
put back in put.  7. Add salt (1T per gallon milk) and stir to mix it
in, separating  curds.  8. Allow curds to sit at 100 degrees for 1 hour
(stir when necessary  to keep curds from sticking together)  9. Press
curds and allow to dry 2-3 days  10. Wax curd and age (2-6 months, even
longer for sharp cheese)  REC.FOOD.RECIPES ARCHIVES  /EGGS  AGE CHEESE
2-6 MONTHS  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Buy into the firm foundation – Jesus!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 81 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 8.6mg Sodium: 490.8mg Potassium: 298.9mg Carbohydrates: 9.5g Fiber: 0g Sugar: 9.6g Protein: 6.6g