Bath Cream Cheese

Ingredients

• any quantity of milk
• a third of the quantity of warm water
• a pint of cream
• two tablespoonfuls of rennet

Method

1. 1

   To any quantity of milk, warm from the cow, add a third of the quantity of warm water, a pint of cream, and about two tablespoonfuls of rennet to each three gallons of milk; cover it over and let it stand.

2. 2

   When turned, break the curd with the hand, and put it in a cheese-cloth on a sieve to drain off the whey.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 198. The excerpt below is the record exactly as published.

Bath Cream Cheese. — To any quantity ■of milk, warm from the cow, add a third of the ■quantity of warm water, a jiint of cream, and about two table-spoonfuls of rennet to each three gallons of milk ; cover it over and let it stand. When turned, break the curd -with the hand, and put it in a cheese-cloth on a sieve to drain off the whey ; take it out, wash it in cold spring- water, and again drain. This must be done three times ; the third and last time, in order to get rid of the whey effectually, hot water should be used, and the curd should then be drained and put into the press for six or eight hours. Probable cost of the milk and cream, 2s. per gallon. Batley Pudding. — JMix three ounces of iinely-powdered sugar with the yolks of three oggs and the white of one, well beaten. Blanch and pound fifteen aknonds, and add them to the •eggs with a table-spoonful of brandy. Boil two ounces of groirnd rice with half a pint of cream

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