Cooked Cheese

Ripen curd in a baking bowl at 25-30 °C until yellow, stirring occasionally. Then heat in a saucepan in a water bath with whipping cream, caraway seeds and salt, stirring continuously until it thickens. Stir in the butter and continue stirring until the cheese separates from the bottom. Cool in rinsed containers. The cooked cheese will keep in the refrigerator for about a week.

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