Brick-bat Cheese

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (3)

two gallons of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a quart of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two spoonfuls of rennet

Instructions (4)

Heat the cream.
Put in two spoonfuls of rennet, and when it is come, break it a little.
Then put it into a wooden mould, in the shape of a brick.
It must be half a year old before you eat it: you must press it a little, and so dry it.

Original Text

To make a Brick-bat Cheese. It must be made in the Month of September.
To two gallons of new milk, put a quart of good cream, heat the cream, put in two spoonfuls of rennet, and when it is come, break it a little; then put it into a wooden mould, in the shape of a brick. It must be half a year old before you eat it: you must press it a little, and so dry it.

Notes

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