[robert coonrod]

Does any one rember how to make smearcase the old way, the way of using fresh clabbered milk,

[tickle]

Ah, a challenge. Clabbered milk can only be made with UNpasteurized milk, robert. Originally it was milk left out for the cream to rise to the top, and then it curdled, and that was clabbered milk. Most times this was a mistake made by the housewife, so she learned to make something useful and nutritious out of it, otherwise it went to the hogs. Tune in later and I will address smearcase.

I answered your question about dry grits, so maybe you can tell me where you are going with all this.

Tick

[tickle]

Okay, had to look up in an old cookbook. Smearcase has many definitions. One is a cottage cheese spread on anything from bread to cake. The other is one we are all familiar with is cheesecake. Traditional cheasecake is made with cottage cheese pressed through a seive instead of using modern cream cheese.

I hope this helps.

Tick