KOMMEN OST
/ Sour Milk Cheese with Carraway } Seeds HIS is the method employed by the old-fashioned housewife in Denmark, in using the sour milk. If a dish of milk turns sour leave it to set for a day or so and then pour it into a collander lined with butter muslin. Hang it up and draifl thoroughly for a day or so. It is important that _ it be well drained. Put the curds into a basin and flavour with salt, pepper and a pinch of ground ginger. Mould into a , Shape, and leave for a day or Put back into a basin, and knead again. This time you add some carraway seeds, and perhaps a little more salt. Mould into the desired shape, and put away on a wooden board to dry. This takes some time, from 6 to 8 days, and it is necessary to turn the cheese several times, and remould it if necessary. The longet these small cheeses are kept, the fuller flavoured they become. They are at their very best when dry enough to grate. -Sent by "Old Bachelor."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420116.2.46.3
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New Zealand Listener, Volume 6, Issue 134, 16 January 1942, Page 39
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183KOMMEN OST New Zealand Listener, Volume 6, Issue 134, 16 January 1942, Page 39
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