Cream Cheese. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Into 2 breakfastcupfuls of sweet cream stir well 1 teaspoonful of salt.
  2. Line a small basin with a piece of soft, clean linen, and pour in the cream.
  3. Draw the ends of the linen together and tie, holding the cream up in it, as in a bag; tie tightly with a string, and hang the linen in a cool place to drip.
  4. When it drips no longer, the cream cheese is ready to turn out on to a clean cloth.
  5. Shape to taste; let it stand on ice or in a cool place till wanted.
Original Text
Cream Cheese. No. 1. Into 2 breakfastcupfuls of sweet cream stir well 1 teaspoonful of salt. Line a small basin with a piece of soft, clean linen, and pour in the cream. Draw the ends of the linen together and tie, holding the cream up in it, as in a bag; tie tightly with a string, and hang the linen in a cool place to drip. When it drips no longer, the cream cheese is ready to turn out on to a clean cloth. Shape to taste; let it stand on ice or in a cool place till wanted.
Notes
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