2 gallons sour milk (If milk is not yet sour, add a couple tablespoons of vinegar to each jug, and let stand)
1-1/2 teaspoons baking soda
1/2 cup butter
1 teaspoon yellow food coloring
2 teaspoons salt
1 cup very sour cream (add 1 teaspoon vinegar)
Scald sour milk and strain into non-aluminum container. Stir in baking soda and butter and blend with the curd. Let stand two hours. Place in a double boiler and add coloring and salt. Carefully stir, while adding sour cream. Simmer over double boiler for 30 minutes, stirring occasionally, until curds have dissolved. Pile into any kind of mold, even a wooden box lined with cheesecloth, or use a non-aluminum gelatin mold or bread pan. The older the butter and cream, up to a couple of weeks post-sale, the better the cheese will taste. Be sure to drain most of the whey out of the cheese, or it will turn out soft. For really hard cheese, pile curds into a cheesecloth-lined sieve and allow to drain for 10-15 minutes before placing into the mold. Ready to eat as soon as a week after you make it, or can age almost indefinitely. Makes 4 pounds of cheese. Refrigerate for lengthy storage. Coat with melted paraffin, using a new disposable bristled paintbrush and store for months, refrigerated.
Not a NESTLÉ®-tested recipe.