Pennsylvania Cream Cheese

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Ingredients 9 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

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

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

The cheese called by this name is not in reality made of cream.
Take three gallons of milk, warm from the cow, and strain it into a tub, have a piece of rennet two inches square, soaked in half a pint of water for several hours, drain off the water, and stir it in;
when it is sufficiently turned, cut the curd, spread a thin linen cloth over the top, and as the whey rises, dip it off with a saucer, put the curd as whole as possible into a cheese-hoop about the size of a dinner plate, first spreading a wet cloth inside, then fold the cloth smoothly over the top, put a weight on the top heavy enough to make the whey drain out gradually.
In six or seven hours it will be ready to take out of the press, when rub it over with fine salt, set it in a dry dark place, change it from one plate to another twice a day, and it will be fit for use in less than a week.