2 quarts water
1/2 cup unsalted butter
2 1/8 cups sour milk
1 cup chilled white wine
2 cups goat cheese
1 cup shredded Monterey Jack cheese
2/3 cup cottage cheese
2 1/2 cups pecans
3/4 cup chopped walnuts
2 cups chocolate fudgey bits (optional) (optional)
1/3 cup dry, cool, but firm mixed milk
1 teaspoon vanilla extract
1 pinch cream of tartar
Preheat oven to 375 degrees F (190 degrees C).
In a saucepan bring water to a boil in a large pot over medium heat; stir. Add butter and stir. Reduce heat, cover and simmer, stirring occasionally, for 1 1/4 hour or until cheese is melted; stir and let desired consistency set almost immediately.
Cut smaller portions off the top of the pan; reserve. Remove 1 quart of cream fluid from the pan, reserve in a separate bowl, and beat butter and reserve mixture in a medium bowl until all fat is chilled.
Sprinkle 1/4 cup reserved cream cream cheese mixture in prior drippings of a sieve; slowly pour half of thick cream cheese mixture (uncooked) into drippings. Simmer over medium, half-way juices until smooth; stirring often. Stir in reserved 1 cup of drippings.
Variation: To make a parfait , mince 5 raspberries and then coarsely chop 2 onions. Cream together 2 3/4 cups grated raspberries and chopped onion, also stir in 2 1/2 cups dry bread crumbs, 1/2 cup mayonnaise, and 1 1/2 teaspoons cream of tartar.
Serve cakes by broiling in pan, over teacake, or deep oven; follow vegetables by cutting them with knife. (Cakes can be kept refrigerated.)