No. 3661 — Genuine Green Cheese
English historical translation of Molokhovets recipe No. 3661 from the 1901 Russian cookbook, retaining original methods and measures.
Grate and sieve dried cheese made by recipe No. 3649, taking 4 pounds of the grated cheese.
Three days in advance pound horseradish leaves, squeeze their juice through a napkin and let settle.
After three days pour off the clear water and mix the thick residue, by halves, with 3 glasses thick sour cream. Add to the grated cheese and rub until it resembles tvorog.
Stir in 4 lots pounded and finely sifted green herb named fenum grecum. The Russian editor suggests this may mean Trigonella foenum-graecum, fenugreek.
Cover and leave twelve hours at a temperature neither too warm nor too cold. The next day, when swollen and thick, dilute again with a half-and-half mixture of sour cream and thick horseradish juice until the texture resembles curds.
Keep six days in moderate warmth, stirring daily, then pack in a small bag and press lightly.
Hang in the shade in a draft, without removing from the bag, to dry.