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Dutch Cream Cheese

Put the yolks of five eggs into a basin with three whole eggs and beat well, then mix with them one pint of buttermilk. Take three quarts of milk fresh from the cow, pour it into a saucepan, and place it over the fire until boiling, then mix in the above mixture. Boil up once, remove from the fire, cover, and let it stand until the curd has formed. Turn the curd into a fine hair-sieve, put a weight on top, and leave it thus for twenty-four hours. Serve the cheese with cream and sugar.