SOUR MILK

Wairarapa Times-Age, 11 February 1939, Page 6 (Supplement)

SOUR MILK

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lyfilk will };eep longer if scalded, but if, in spite of tips’precaution, you fiiiii it has turned, use it to make this tasfy cheese. It is excellent served with a tomato and cucumber salad on ti summer day-

Sour Milk Cheese—Stand the sour milk in a warm place to thicken, then put it in a muslin bag and hang it up in the shade to drain. This will take about 24 hours.

Then’ tighten the bag, press it between two plates to squeeze out all the remaining moisture. Add salt and pepper to taste, and the cheese is ready.

Light Scones.—Sour milk makes scones that are temptingly light. Mix together Goz flour, loz sugar, two tablespoons of sidtanas, one tablespoon of currants, half a teaspoon of cream of tartar and a pinch of salt.

Rub in 2oz butter, then stir in the yolk of an egg and sufficient cold, sour milk to loirn a smooth, stiff paste. Fold in the white of the egg, then fill sonic greased patty tins with the mixture. Brush over with beaten egg and bake in a fairly quick oven.