Marigold Cheese

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Pick the freshest and best-coloured marigold leaves.
  2. Pound the leaves in a mortar.
  3. Strain out the juice from the pounded leaves.
  4. Put the marigold leaf juice into the milk at the same time that you put in the rennet.
  5. Stir the milk and rennet together.
  6. Once the milk is set and the curd has formed, break the curd as gently and as equally as possible.
  7. Put the broken curd into the cheese vat.
  8. Press the curd with a gentle weight, ensuring the vat has enough holes at the bottom to let the whey out easily, or a spout to carry off the whey (holes are preferable).
  9. Follow the same management as with other cheeses for the subsequent steps.
Original Text
Marigold Cheese.—Pick the freshest and best-coloured leaves you can, pound them in a mortar, and strain out the juice. Put this into your milk at the same time that you put in your rennet, and stir them together. The milk being set, and the curd come, break it as gently and as equally as you possibly can, put it into the cheese vat, and press it with a gentle weight, there being such a number of holes in the bottom part of the vat, as will let the whey easily out, or else let there be a spout to carry off the whey, though holes will be the best. The management after must be the same as with other cheeses.
Notes
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