Quote:
Originally Posted by graciegirl
During the second world war, I was very small about four or five but remember that cheese and meat and eggs were rationed. We had friends on a farm who would gift us these precious commodities sometimes and I remember seeing grown ups making butter with a churn in our kitchen and they would make cottage cheese. I remember it hanging, dripping, from the clothes line in back.
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Growing up we had a tobacco farm, horse farm, and the largest dairy farm in Kentucky. We used to go out and get fresh milk make our own cream, butter, cottage cheese. Yes there was a churn involved. We made cows milk, goat, and sheep cheese before it became a hot commodity as it is now.
Sur La Table has great cheese making classes, done pretty much the same as we did in the 60s.