Slip-Coat Cheese

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

quarts of new milk hot from the cow, the stroakings ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two spoonfuls of rennet
a four pound weight
fresh grass ↝ Beef, grass-fed, ground, raw [Beef Products]

Instructions (4)

To fix quarts of new milk hot from the cow, the stroakings, put two spoonfuls of rennet.
When it is hard coming, lay it into the fat with a spoon, not breaking it all.
Then press it with a four pound weight, turning of it with a dry cloth once an hour, and every day shifting it into fresh grass.
It will be ready to eat, if the weather be hot, in fourteen days.

Original Text

To make Slip-Coat Cheese.
To fix quarts of new milk hot from the cow, the stroakings, put two spoonfuls of rennet; and when it is hard coming, lay it into the fat with a spoon, not breaking it all; then press it with a four pound weight, turning of it with a dry cloth once an hour, and every day shifting it into fresh grass. It will be ready to eat, if the weather be hot, in fourteen days.

Notes

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