Winter Cream Cheese

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Strain the new milk into a tub.
  2. Add the boiled cream and boiling hot spring water to the milk and stir well.
  3. Add the rennet and stir well.
  4. Keep the mixture by the fire until it has curdled.
  5. Gently ladle the curdled milk into a sieve to drain the whey.
  6. Transfer the curd to a vat (square or round).
  7. Place a cheese-board on top of the curd, starting with a weight of two pounds.
  8. Gradually increase the weight on the cheese-board to six pounds.
  9. Turn the cheese in dry cloths two or three times a day for a week or ten days.
  10. Salt the cheese with dry salt on the third day.
  11. When the cheese is removed from the vat, place it on a board.
  12. Turn and wipe the cheese every other day until it is dry.
Original Text
Winter Cream Cheese. Take twenty quarts of new milk warm from the cow; strain it into a tub; have ready four quarts of good cream boiled to put to it, and about a quart of spring water, boiling hot, and stir all well together; put in your earning, and stir it well in; keep it by the fire till it is well come. Then take it gently into a sieve to whey it, and after that put it into a vat, either square or round, with a cheese-board upon it, of two pounds weight at first, which is to be increased by degrees to six pounds; turn it into dry cloths two or three times a day for a week or ten days, and salt it with dry salt, the third day. When you take it out of the vat, lay it upon a board, and turn and wipe it every other day till it is dry. It is best to be made as soon as the cows go into fog. The cheeses are fit to eat in Lent, sometimes at Christmas, according to the state of the ground.
Notes
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