This is a Pennsylvania Dutch Cheese made by the Amish and Mennonites since before the time of the Americna Revolution. After the cheese is crumbled into pieces, it can be used in various dishes or even for making whey ricotta, which utilizes the leftover whey from cheese production. This method not only minimizes waste but also allows you to create a delicious cheese that can enhance many recipes. This is a bland cheese which is placed in cups, hence it's name.

Ingredients

• 1 gallon of milk
• 1 Direct Set Buttermilk packet or 8oz Cultured Buttermilk
• 1 drop Liquid Rennet
• 1/2tsp Baking Soda
• 3T Butter
• 1C Heavy Cream
• 1 Beaten Egg

Recipe

• Warm one gallon of milk to 72F and add the buttermilk and 1 drop of liquid rennet. Stir thoroughly and cover the pot. Let the milk stand at room temperature (app.72F) for twelve hours or until a soft curd has formed.
• Slowly cut the curd into 1/2 inch cubes and warm them to 115F, occasionally string gently while heating.
• Ladle the warm curds into cheesecloth lined colander and allow to drain for twelve hours.
• Crumble the cheese into a double boiler, add 1/2tsp baking soda and 3T. butter, and stir. Let set another 5 hours.
• Heat teh curd in a double boiler until the curd melts. Add 1 cup of heavy cream and stir until smooth. Add 1 beaten egg. Allow to come to a boil.
• Pour into cups and refrigerate. Serve Cool.