NOTE. Cream cheese is very acceptable served with zephyrettes or butter-thins and Bar le Duc currants.
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheese-cloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small balls.
Was this article helpful?