Skip to main content
Drink

Pot Cheese

A cheese made by curdling sour milk, draining whey, forming curds into cakes, and seasoning with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Pot Cheese

Oven, in the book's wordsA warm oven

Ingredients

Directions

  1. Scald the sour milk until it curdles.

  2. Strain off the whey.

  3. Form the curd into round cakes about 1 inch thick.

  4. Add coarse sea salt to taste.

  5. If the milk is very sour, mix in a little sweet milk to improve the flavor.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sour milk
Its acidity causes the milk to curdle, forming the solid curd that becomes the cheese.

The step that matters

Scald the sour milk until it curdles. Heat and acid together cause the milk proteins to clump into curds. If the milk is not heated enough, it will not separate cleanly, and the whey cannot be drained off properly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes