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 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Lay a napkin on two plates, and pour half of the pint of sour cream into each.
  2. Let them stand twelve hours.
  3. Put them on a fresh wet napkin in one plate, and cover with the same.
  4. Repeat this every twelve hours until you find the cheese begins to look dry.
  5. Ripen it with nut leaves.
  6. It will be ready in ten days.
Original Text
Another way. Take a pint of very thick sour cream from the top of the pan for gathering for butter, lay a napkin on two plates, and pour half into each, let them stand twelve hours, then put them on a fresh wet napkin in one plate, and cover with the same; this do every twelve hours until you find the cheese begins to look dry, then ripen it with nut leaves; it will be ready in ten days. Fresh nettles, or two pewter plates, will ripen cream cheese very well.
Notes
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