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Bath Cream Cheese

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United Kingdom

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

Ingredients 6 ingredients

  1. Whey
  2. three gallons of milk
  3. a pint of cream
  4. Water
  5. Must
  6. Curd
Contains Milk Read from the ingredients, not verified. Check labels.

Method

  1. To any qua-ritiity of milk, warm from the cow, add a third ot the quantity of warm water, a pint of cream, and about two table-spoonfuls of rennet to each three gallons of milk ;
  2. cover it over and let it stand.
  3. When turned, break the curd with the hand, and put it in a cheese-cloth on a sieve to dram off the whey ;
  4. take it out, wash it in cold spring water, and again drain.
  5. This must be done three times ;
  6. the third and last time, m order to get rid of the whey effectually, hot water should be used, and the curd should then be drained and put.
  7. into the press for six or eight hours.
  8. Probable cost of the milk and cream, 2s.
  9. per gallon.

Plating

Cookware for this recipe

  • Sieve
  • Colander