Cream Cheese

Ingredients

• lqt. of cream
• 1 table-spoonful of salt
• a piece of thin muslin
• a piece of fine canvas cloth

Method

1. 1

   Warm the cream in hot water until it is about the heat of milk from the cow, add rennet (sufficient to coagulate in twelve hours), then break it slightly with a spoon.

2. 2

   Place it on a frame over which a piece of fine canvas cloth has been fastened, then remove it into a damp cloth, place it in a bottomless box or frame, cover with a well-fitting board and a weight, and let it stand a few hours.

3. 3

   Put a finer cloth in the frame, and shift the cheese into it.

4. 4

   A little powdered salt may be sprinkled over the curd when it comes out of the cloth; it may then be placed in the moulds to take its final shape.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 246. The excerpt below is the record exactly as published.

Cream Cheese. — Cheeses under this name are made from new milk, milk and cream, mixed in various proportions, and even strippings,” the last of the milk drawn from the cow at each milking, and less creamy than the bulk ; but the genuine cream Cheese, made from pure cream, cannot be compared to these weaker substitutes. Several receipts will be found for these and a variety of other cream Cheeses, some resembling each other very nearly in their mode of preparation, and differing very little in taste or quality, but having distinguishing titles. (1) Take lqt. of cream, warm it in hot water till it is about the heat of milk from the cow, add rennet (sufficient to coagulate in twelve hours), then break it slightly with a spoon, and place it on a frame over which a piece of fine canvas cloth has previously been fastened, subsequently remove it into a damp cloth, place it in a bottomless box or frame, cover with a well-fitting board and a weight, and let it stand a few hours ; then put a finer cloth in the frame, and shift the Cheese into it. A little powdered salt may be sprinkled over the curd when it comes out of the cloth ; it may then be placed in the moulds to take its final shape, square, round, heart, or fleur-de-lis. It will be fit for use in a day or two. (2) Take lqt. of cream that has become sour and thick, mix in 1 table-spoonful of salt, and pour it into a piece of thin muslin

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