Cup Cheese

Let milk sour until it is very thick.

Heat to 120°, pour into a coarse cloth bag and let drain overnight.

Crumble curds until they are fine, then mix soda with cheese thoroughly.

Place in bowl, cover with a cloth and let set at room temperature for 3 days.

Stir every morning and evening.

At the end of the third day, place the bowl of cheese in the upper part of a double boiler.

Over heat, stir in salt and water until smooth.

Cheese should be thick and yellow, and have a sharp smell.