A plain Sage Cheese

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

young red sage
some leaves of spinach
the rennet
the milk
salt

Instructions (5)

Bruise the tops of young red sage in a mortar, till you can press the juice out of them.
Bruise likewise some leaves of spinach, and having squeezed out the juice, mix it with that of the sage to render it of a pleasant green colour, which the juice of the sage alone will not make it, and this will also allay the bitter taste of the sage.
Having prepared the juice, put the rennet to the milk, and at the same time mix it with as much of the sage, &c. juice as will give the milk the green colour you desire; putting in more or less, according as you would have the cheese taste stronger, or weaker of the sage.
When the curd is come, break it gently, and when it is all equally broken, put it into the cheese vat or mote, and press it gently, which will make it eat tender and mellow.
When it has stood in the press about eight hours, it must be salted, turned every day, and in about a month it will be fit for sale.

Original Text

A plain Sage Cheese.—Bruise the tops of young red sage in a mortar, till you can press the juice out of them; bruise likewise some leaves of spinach, and having squeezed out the juice, mix it with that of the sage to render it of a pleasant green colour, which the juice of the sage alone will not make it, and this will also allay the bitter taste of the sage.
Having prepared the juice, put the rennet to the milk, and at the same time mix it with as much of the sage, &c. juice as will give the milk the green colour you desire; putting in more or less, according as you would have the cheese taste stronger, or weaker of the sage. When the curd is come, break it gently, and when it is all equally broken, put it into the cheese vat or mote, and press it gently, which will make it eat tender and mellow. When it has stood in the press about eight hours, it must be salted, turned every day, and in about a month it will be fit for sale.

Notes

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