Curds, Knaphost, and Smor

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Title Saga of the Sanpitch Vol 24
Subject Pioneers
Description Stories and poems about early Southern Utah Pioneers
Publisher Snow College
Date 1992
Type Text
Format application/pdf
Language eng
Rights Management Snow College
Holding Institution Snow College
ARK ark:/87278/s64x55x4
Setname snowc_sts
Date Created 2005-03-01
Date Modified 2005-03-01
ID 325222
Reference URL

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Title Curds, Knaphost, and Smor
Description FIRST PLACE PERSONAL RECOLLECTION CUKDS, KMAPH0ST and SM0R Eleanor P. Madsen Ephraim, Utah 84627 I suppose that it is due to my Danish heritage that I am a cheese lover, I remember when I was a young lad I would get in the back of my grandfather's truck, which held a ten gallon can of milk, and anxiously wait the trip to the creamery in Manti. While the milk was being my ^randfather to hove thG milfc weighed and tested tor butter fat f X would c Xinib down from the truck and go into the creamery where there were huge vats of milk being rubbery consistency, and I could pull it off in long strips and eat it. It was called curd. How good it I have never lost my desire for it. After I was married and did some traveling on business throughout good cheese curd. Most of the creameries are gone now markets where the curd can be purchased. My appetite for cheese was whetted even more as I spent time in Denmark on a mission and while there duction to Danish cheese. My grandmother made a cheese which was called knaphpst. The clabbered milk was set on the back of her coal stove where it was just warm, not hot, until the whey separated from the clabber. The whey was then strained off and the cheese allowed to sit in the strainer until it became firm. At this stage it was called cottage cheese. To make the knaphtist, the cheese was mixed with a little salt, some caraway seeds and formed into little oblong shapes. It m
Format application/pdf
Identifier 125_Curds, Knaphost, and Smor.jpg
Source Saga of the Sanpitch Vol 24
Setname snowc_sts
Date Created 2005-02-19
Date Modified 2005-02-19
ID 325095
Reference URL