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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Eggs & Cheese
Contributed by: Connie Stone
  • 1 gallon pasteurized (not ultra-pasteurized) milk
  • 1â�„4 cup starter such as lemon or lime juice or apple cider vinegar
  • salt and pepper
  • peaches, optional
Bring temperature of milk to 120 degrees. Just as the milk gets frothy, pour in the 1�4 starter and stir until it curds up. Pour the curdled milk into cheese cloth or clean panty hose to strain it. Hang it to drain. The longer it drains, the drier the cheese will be.
Add milk to make cottage cheese; flavor cheese with peaches; or sprinkle it on salads like feta cheese.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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