Cream Cheese

Ingredients

• the milk
• the same quantity rennet as you do for a junket
• a little salt

Method

1. 1

   Boil the milk, add rennet when nearly cool, let it stand until whey separates from curds.

2. 2

   Remove curds, mix with salt, tie in cloth, hang to drain moisture, then press into shape.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 79. The excerpt below is the record exactly as published.

Cream Cheese. — Boil the milk and add the same quantity rennet as you do for a junket as soon as the milk is nearly cool. Let it stand till the whey separates from the curds, then take off the curds, mix them with salt, tie them up in a clean fine cloth and let them hang till all the moisture has dripped out, then press them into shape with the back of a spoon. Butter. — Is generally bought from the Fulani, and if you have only a small quantity at a time and it looks fairly clean, it need only be washed with filtered water. Beat up the water and butter together with a fork, pour off the water, repeat the process, press the butter with the back of a spoon so as to drain off all the water, add a little salt

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