Curds and Cream

Ingredients

• One gallon of milk
• one spoonful of prepared rennet
• a teaspoonful of salt
• a tablespoonful of butter
• enough sweet cream

Method

1. 1

   Add rennet to each quart of milk.

2. 2

   When curd forms, tie it in a cloth to drain.

3. 3

   Place in cool water, changing frequently.

4. 4

   Serve with cream and powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 139. The excerpt below is the record exactly as published.

CURDS AND CREAM. One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth and hang it to drain ; do not wring or press the cloth ; when drained, put the curd into a mug and set in cool water, which must be frequently changed (a refrigerator saves this trouble). When you dish it, if there is whey in the mug, ladle it gently out without pressing the curd ; lay it on a deep dish, and pour fresh cream 14 210 BUTTER AND CHEESE. over it ; have powdered loaf-sugar to eat with it ; also hand the nutmeg grater. Prepared rennet can be had at almost any druggist’s, and at a reason- able price. NEW JERSEY CREAM CHEESE. First scald the quantity of milk desired ; let it cool a little, then add the rennet; the directions for quantity are given on the packages of “Pre- pared Rennet.” When the curd is formed, take it out on a ladle without breaking it; lay it on a thin cloth held by two persons; dash a ladleful of water over each ladleful of curd, to separate the curd; hang it up to drain the water off, and then put it under a light press for one hour; cut the curd with a thread into small pieces; lay a cloth between each two, and press for an hour; take them out, rub them with fine salt, let them lie on a board for an hour, and wash them in cold water; let them lie to drain, and in a day or two the skin will look dry; put some sweet grass under and over them, and they will soon ripen. COTTAGE CHEESE. Put a pan of sour or loppered milk on the stove or range where it is not too hot ; let it scald until the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough). Place a clean cloth or towel over a sieve and pour this whey and curd into it, leaving it covered to drain two to three hours ; then put it into a dish and chop it fine with a spoon, adding a teaspoonful of salt, a tablespoonful of butter and enough sweet cream

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