Spreading Cheese

Directions

1. 1
   Let milk sour until it is very thick.
2. 2
   Heat until it is too hot to hold your hand in, but hot boiling.
3. 3
   Drain through a coarse cloth bag, putting only half of the milk through at a time so as to be able to squeeze out all water possible.
4. 4
   It is is too hot, hold bag under running water a minute to cool.
5. 5
   Put in a bowl and crumble.
6. 6
   This makes 4 cups or a little more of crumbs.
7. 7
   Let set at room temperature for 2 to 3 days or longer if a stronger taste is desired.