Rush 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
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. To a quart of fresh cream, put a pint of new milk warm enough to make the cream a proper warmth, a bit of sugar and a little rennet.
  2. Set near the fire till the curd comes, fill a vat made in the form of a brick, of wheat straw or rushes sewed together.
  3. Have ready a square of straw, or rushes sewed flat to rest the vat on, and another to cover it; the vat being open at top and bottom.
  4. Next day take it out, and change it as above to ripen.
  5. A half pound weight will be sufficient to put on it.
Original Text
Rush Cream Cheese. To a quart of fresh cream, put a pint of new milk warm enough to make the cream a proper warmth, a bit of sugar and a little rennet. Set near the fire till the curd comes, fill a vat made in the form of a brick, of wheat straw or rushes sewed together. Have ready a square of straw, or rushes sewed flat to rest the vat on, and another to cover it; the vat being open at top and bottom. Next day take it out, and change it as above to ripen. A half pound weight will be sufficient to put on it.
Notes
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