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Cueese, Marigold

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United Kingdom

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

Ingredients 7 ingredients

  1. Must
  2. Water
  3. two ounces of sugar
  4. a pint of cream
  5. Milk
  6. Curd
  7. Whey
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Pick the freshest and best coloured leaves you can, pound them in a mortar, and strain out the juice.
  2. Put this into milk at the same time with the rennet.
  3. The milk being set, and the curd produced, break it as gently and as equally as you possibly can, put it into the cheese vat ;
  4. and press it with a gentle weight, there being such a number of holes in the bottom part of the vat, as will let the whey easily out, or else let there be a spout to carry off the whey, though holes will be the best.
  5. They must be finished the same as all other cheeses.
  6. CHEESE, Cream, a la Montmorency.*#— Boil a pint of cream with two ounces of sugar ;
  7. when it boils, take it off the fire, and let it cool ;
  8. when cool, put in half a tea spoonful of orange-flower water.
  9. Whip the cream, and as the cream thickens take it off with a skimmer, and put it on a basket (with a fine cloth laid Over it);
  10. continue to whip until there is no longer any cream remaining ;
  11. let it drain, and serve it on a plate.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Mortar and pestle
  • Slotted spoon
  • Sieve
  • Colander