Dutch Cream Cheese

Ingredients

• the yolks of five eggs
• three whole eggs
• 1 pint of butter-milk
• 3qts. of milk

Method

1. 1

   Beat the yolks of five eggs with three whole eggs.

2. 2

   Mix with 1 pint of butter-milk.

3. 3

   Heat 3 quarts of milk until boiling, then stir in the egg mixture.

4. 4

   Boil once, cover, and let stand until curd forms.

5. 5

   Turn curd into a fine sieve, weigh it down, and leave for 24 hours.

6. 6

   Serve with cream and sugar.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 247. The excerpt below is the record exactly as published.

Dutch Cream Cheese.— Put the yolks of five eggs into a basin with three whole eggs, and beat them well ; then mix with them 1 pint of butter-milk. Procure 3qts. of milk

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