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From Old Doctor Carlin's recipes (1881).
Source and licence
From Old Doctor Carlin's recipes (1881), printed page 206, digitised by the Internet Archive: https://archive.org/details/32520010R.nlm.nih.gov
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- 24 lbs. of Ash- ton salt
- 100 lbs. of curd
Method
- i oe risen to 100°, stirring the curd frequently so it will not settle on the bottom of the vat.
- Cook the curd until it loses its milky, glossy look, feels firm in the hand and the particles being contracted and shranken readily drop apart _ when pressed in the hand, and the whey will have a green shade.
- Put _ the curd strainer in the vat and run off the whey;
- stir and cool the curd _ before you apply the salt, breaking the lumps and using 24 lbs.
- of Ash- ton salt to 100 lbs.
- of curd;
- mix thoroughly, and when cool put in the ress and let it remain from 2 to 3 hrs.
- Take out the cheese, turn and andage it, return it to the press, and let it remain till the next curd needs its place, about 24 hrs.
- Then weigh the cheese and put it on the ‘rack to cure;
- grease it next day with the oil or butter made from whey _ colored with annotto, and kept at about 70°;
- turn and oil daily for 3 months, when it will be ready for market.