Cream Cheese

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Total: 420 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
for covering and ripening
Instructions (7)
  1. Put five quarts of strippings, that is, the last of the milk, into a pan, with two spoonfuls of rennet.
  2. When the curd is come, strike it down two or three times with the skimming dish just to break it.
  3. Let it stand two hours, then spread a cheesecloth on a sieve, put the curd on it, and let the whey drain.
  4. Break the curd a little with your hand, and put it into a vat with a two pound weight upon it.
  5. Let it stand twelve hours, take it out, and bind a fillet round.
  6. Turn every day till dry, from one board to another; cover them with nettles, or clean dock-leaves, and put between two pewter plates to ripen.
  7. If the weather be warm, it will be ready in three weeks.
Original Text
Cream Cheese. Put five quarts of strippings, that is, the last of the milk, into a pan, with two spoonfuls of rennet. When the curd is come, strike it down two or three times with the skimming dish just to break it. Let it stand two hours, then spread a cheesecloth on a sieve, put the curd on it, and let the whey drain; break the curd a little with your hand, and put it into a vat with a two pound weight upon it. Let it stand twelve hours, take it out, and bind a fillet round. Turn every day till dry, from one board to another; cover them with nettles, or clean dockleaves, and put between two pewter plates to ripen. If the weather be warm, it will be ready in three weeks.
Notes
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