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Another Cream Cheese

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Whey
  2. Milk
  3. Must
  4. Curd
  5. a quart of fresh cream
Contains Milk Read from the ingredients, not verified. Check labels.

Method

  1. Warm a pint of new milk no more than just to heat a quart of fresh cream ;
  2. put in a sufficient quantity of rennet to turn it, but not to make it too hard, say a spoonful ;
  3. but as rennet is not always of the same strength, the cook must regulate it ;
  4. let it stand in a warm place till it comes ;
  5. do not break the curd, but slip it into a vat of any shape, placed upon straw or rushes ;
  6. lay rushes over the curd ;
  7. put on the press, with a sufficient weight to press the whey gently out ;
  8. leave it from forty to fortyeight hours ;
  9. tui-n it upon fresh rushes or nettles till it is fit for use.
  10. This is a much better cheese than that made entirely of cream, as it contains a due proportion of cheesy and oily matter.
  11. It is to be regretted that in such limits so little of the management of the dairy can be entered into ;
  12. but throughout the work, if attended to, many useful hints may be gathered.

Plating

Cookware for this recipe

  • Spatula