Chester Cheese

Ingredients

• milk
• annatto (coloring matter)
• warm water

Directions

1. Strain the milk to remove impurities.

2. Cool the milk in a cooler with a spigot at the bottom.

3. Draw off the cooled milk into pans.

4. If the milk is too cold, warm a portion over the fire and mix it back in.

5. To color the cheese, tie annatto in a linen rag and steep it in ½ cup of warm water before adding it to the milk.