White Curd Cheese, Home made

Ingredients

Set a large flame-proof baking dish in a warm place (on or next to
radiator, near heating duct or furnace). Add 1 gal whole milk and
stir in 1 c fork-blended sour cream. Let stand until fully clabbered
(1 - 3 days). To keep out dust and insects, cover with cheese cloth.
When clabbered, gently transfer to stove and heat in same dish on
very low flame until curds float up to top. Switch off heat. Do
not stir or disturb. Let stand until cooled to room temp.

Instructions

(twarozek domowy). Strain through fine cheesecloth-lined sieve, reserving the liquid (whey) that drips out. When dripping stops, cover curds in sieve with saucer or dish and weight it down with something heavy (a qt jar of water) to extract more moisture. When dripping stops, twist cheese into a tight ball through cheesecloth and refrigerate. Use in any dish calling for farmer cheese or in whey soup.