Cream Cheese

Ingredients

• five quarts of the last milking of a cow
• two tablespoonsful of rennet
• salt
• a two-pound weight

Method

1. 1

   Put five quarts of the last milking of a cow, called strippings, in a granite pan with two tablespoonsful of rennet.

2. 2

   When the curd comes strike it down with the skimmer to break it.

3. 3

   Let it stand two hours; spread a cheese cloth on a sieve and drain upon it; salt and break the curd a little with the hand; put it into a press with a two-pound weight upon it.

4. 4

   After standing twelve hours, bind a linen cheese-cloth round.

5. 5

   Turn every day till dry; rubbing the outside with butter and let gradually ripen.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 124. The excerpt below is the record exactly as published.

CREAM CHEESE. Put five quarts of the last milking of a cow, called strippin^s, in a granite pan with two tablespoonsful of rennet. When the curd comes strike it down with the skimmer to break it. Let it stand two hours; spread a cheese cloth on a sieve and drain upon it; salt and break the curd a little with the hand; put it into a press with a two-pound weight

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