A Pensylvania Dutch recipe for a cheese made of sour cream, eggs, salt, sugar and whole milk.
This is a French recipe for potted cheese with mixed herbs and is found in the lower Ardeche region of France. Traditionally the cheese pot is never emptied but simply added to. The locals serve the cheese with potatoes boiled in their skins peeled as they eat them. The spread is equally delicious served with a crusty French bread.
This recipe was found on a web site hosted by Trinity College students. We're trying to track down the author of the recipe. Given the transient nature of these sites we are reprinting the recipe to insure it does not "disappear".
A recipe for making Lemon Cheese at home uses lemon, fresh milk and dill.
A very versatile cheese uses milk, lemon juice and water. Paneer is very versatile and is used as a side dish, main dish and even in dessert recipes.