The 1901 Cookbook Archive
No. 3657 — Homemade Pot-Case Cheese
English historical translation of Molokhovets recipe No. 3657 from the 1901 Russian cookbook, retaining original methods and measures.
Take 6 pounds of the freshest newly made tvorog, drain through a sieve and put in a glazed pot covered with a folded clean napkin.
Leave on a kitchen shelf for about two weeks. The source considers it ready when its odour becomes pungent like Limburger cheese.
The historical instructions remove any visible mould, transfer the curds to a bowl and work smooth.
Add 2 glasses fresh sour cream, 1 small glass sherry, a little ground saffron for a pale yellow colour, and approximately 2 tablespoons fine salt to taste.
Mix and store in stoneware jars.
Historical editorial note: Leaving fresh dairy unrefrigerated to become strongly odorous and then scraping away mould is not safe modern cheesemaking; this is archival documentation.
Original source: Read Russian recipe No. 3657. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.