POTATOES MADE INTO CHEESE.

Temuka Leader, Issue 1644, 8 October 1887, Page 3

POTATOES MADE INTO CHEESE.

A foreign paper says that cheese is made from potatoes in Thuringa and Saxony. After having collected a quantity, giving the preference to a large white kind, they are boiled in a cauldron, and after they become cool they aie reduced to a pulp, either by means of a grater or mortar. To five pounds of this pulp, which ought to be equal os possible, is added one pound of sour milk and the necessary quantity of salt. The whole is kneaded together and the mixture covered up and allowed to rem.in for three or four days, according to the season. At the end of this time it is kneaded anew, aid the cheeses are placed in 'ittle baskets when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain for fifteen days. Tim older, tjre ß6 cheeses are the more their quality,lmproves. Three kinds are made. The most comu on is made as detailed ’’ttoVe; the second with four parts of potatoes and two parts of curdled milk ; the third wth two parts of cow or ewe milk. These cheeses have this advantage over other kinds: they do not engender worms, and they keep freeh for a number of years, provided they are placed In a dry situation and iu well closed reisels,