Cream Cheese

Ingredients

• a quart of thick cream
• two quarts of new milk

Method

1. 1

   To a quart of thick cream put two quarts of new milk, set it in a moderately warm place to thicken, stirring it occasionally; when thick, pour it into a clean wet cloth, laid in a sieve; leave it to drain till the following day; then turn it into a wet cloth, and afterwards into a dry one; on the third day turn it on a board with a clean cloth under and over, and continue turning the cheese and changing the cloth twice a day, till dry, which will be in about eight days.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 109. The excerpt below is the record exactly as published.

ream Chee.se. To a quart of thick cream put two quarts of new milk

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