The third ingredient needed for the Pennsylvania German receipt (recipe) for Egg Cheese is two cups buttermilk. In the past buttermilk was the liquid left behind after churning butter.
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Posted by: hearttohearthcookery | April 9, 2023
Buttermilk-A Taste of Hearth Cooking
Posted in culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
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