Home-made Danish Cheese
Dear Aunt Daisy, I always enjoy your column — many thanks. Now, if B.M.S. is still making home-made cheese, here is an old Danish recipe we have used with success. As she makes her own butter she may thus utilise the butter-milk, so rich in valu-_ able vitamins. Simply heat the butter--milk till curd forms, but not to boil. Strain through a cheese cloth. This resulting curd is rich in albumen and I don’t know what else! It is very tasteless, but may be flavoured with pepper | and salt, or similar things. We prefer to" add grated cheese! This will keep for. about 2 weeks, but is meant for immediate use, Butter-milk is good for drinking, I believe. It's also good for the -- B.M.S,-"Mary Jane,’ New Zeaand.
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New Zealand Listener, Volume 35, Issue 892, 7 September 1956, Page 33
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129Home-made Danish Cheese New Zealand Listener, Volume 35, Issue 892, 7 September 1956, Page 33
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