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Ball Cheese
From an old cook book

  • Use thick, sour milk, bring to a careful boil, and drain off the whey. 
  • Pack in a crock and salt. 
  • Add fresh curds every other day, salting each time. 
  • When the crock is three-quarters full, take out the cheese and knead it into balls. 
  • Spread the balls on a board and place in a warm place to dry. 
  • Next day move to a warmer spot, and the day after that to a place still warmer. 
  • On the fourth day roll the balls in bicarbonate of soda, wrap in cheesecloth (or paper), and return to the crock. Cover and let stand all winter. 
  • When spring comes get out the crock, scrape the mold from the cheese, and it will be ready to use. 
  • Coloring matter may be added but is not essential.

* Pennsylvania Dutch Idioms and Expressions


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