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 13 days ago
Not a recipe
No
Ingredients (4)
for the second recipe
Instructions (3)
  1. Take a basin of thick cream, let it stand some time; then salt it, put a thin cloth over a hair-sieve, and pour the cream on it.
  2. Shift the cloth every day, till it is proper; then wrap the cheese up to ripen in nettle or vine leaves.
Another
  1. Take a quart of new milk and a quart of cream; warm them together, and put to it a spoonful of runnet; let it stand three hours; then take it out with a skimming-dish; break the curd as little as possible; put it into a straw vat, which is just big enough to hold this quantity; let it stand in the vat two days; take it out, and sprinkle a little salt over it; turn it every day, and it will be ready in ten days.
Original Text
Cream Cheese. Take a basin of thick cream, let it stand some time; then salt it, put a thin cloth over a hair-sieve, and pour the cream on it. Shift the cloth every day, till it is proper; then wrap the cheese up to ripen in nettle or vine leaves. Another. Take a quart of new milk and a quart of cream; warm them together, and put to it a spoonful of runnet; let it stand three hours; then take it out with a skimming-dish; break the curd as little as possible; put it into a straw vat, which is just big enough to hold this quantity; let it stand in the vat two days; take it out, and sprinkle a little salt over it; turn it every day, and it will be ready in ten days.
Notes
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