Cream Cheese. No. 3. “Osborne.”

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 (1)
Instructions (2)
  1. Put the cream into a fine damask cloth previously dipped into strong salt water, and tie up.
  2. At the end of 2 hours turn it into a clean cloth, and repeat the process every 2 hours throughout the day, when the cheese will be ready for use.
Original Text
Cream Cheese. No. 3. “Osborne.” (1862.) Take 1 pt. of very thick cream, and put it into a fine damask cloth previously dipped into strong salt water, and tie up. At the end of 2 hours turn it into a clean cloth, and repeat the process every 2 hours throughout the day, when the cheese will be ready for use. The cheese will generally be of the right consistency in 12 hours if the cream is thoroughly good and the weather not too warm.
Notes
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