Submitted by: Bonnie Vanderpool, Buffalo, Mo.

Ingredients:

• 2 1/2 gallons of raw milk

• 2 tsp soda

• 4 Tbsp butter

• 4 Tbsp extra raw milk, if needed

Directions:

Skim cream from the raw milk and make butter. Take the remaining milk and pour into a stainless steer pot. Let set at about 72 degrees for two or three days. It should be like jelly and smell very soured. Cut curds with a knife about an inch square (doesn’t have to be exact). Cook until it reaches about 150 degrees, stirring very gently about every 3 to 4 minutes, just a few stirs. Remove from heat and let set for 30 minutes. Poor through a cheese cloth, and squeeze out all whey by twisting the cheese cloth.  Make sure the curds are dry and mix 2 tsp baking soda. Rub soda in really well. Heat and stir until all melts together. If mixture appears really thick, add a little milk. Pour in mold and chill. Once firm, slice for making grilled cheese, or melt and add enough milk to make into a dipping cheese or use in alfredo or macaroni and cheese. (Note: Must use raw skim milk for this recipe; whole milk will not work)

AdministratorRecipesappetizers,Bonnie Vanderpool,buffalo,cheese,Missouri,quick melting cheeseSubmitted by: Bonnie Vanderpool, Buffalo, Mo.Ingredients: • 2 1/2 gallons of raw milk • 2 tsp soda • 4 Tbsp butter • 4 Tbsp extra raw milk, if neededDirections: Skim cream from the raw milk and make butter. Take the remaining milk and pour into a stainless steer pot. Let set at about...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma