Bath Cheese

Ingredients

• 2qts. of new milk
• ^ pint of cream
• 3 pints of milk
• sufficient rennet to bring it to a curd

Method

1. 1

   Add rennet to warm milk to form curd in 4 hours.

2. 2

   Slice curd and layer in a mold.

3. 3

   Drain whey, salt, and let ripen in a warm room, turning daily until covered with white mold.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 244. The excerpt below is the record exactly as published.

Bath Cheese. — ( 1) Take 2qts. of new milk and add, while at 90deg. Eahr., just as it comes from the cow, sufficient rennet to bring it to a curd in four hours. When the curd is firm and does not adhere to the finger laid upon it, take it out of the setting vessel in slices with a metal saucer and place it in layers in the mould, 4in. by 4in. and 2in. high, until full — the mould should stand upon a straw mat. When the liquid (whey) has drained sufficiently, place a clean mat and a board over the mould and turn it rapidly. This plan repeated will by degrees make it so solid that the mould can be removed without the Cheese falling about. Then sprinkle fine salt over it, spread with a feather, and place it on a dry shelf in a fairly warm room (63deg. Fahr.) to ripen, turning it daily ; when a fine white mould has covered it, it is fit to eat. If ^ pint of cream is added to 3 pints of milk

Cook this with the app: pantry check, scaling, and the assistant.