Marigold Cheese

Ingredients

• the new milk of seven cows
• the cream from the milk of seven more cows
• 1 gall. of water
• 3 or 4 handfuls of Marigolds bruised
• a very little salt

Method

1. 1

   Heat water and add bruised Marigolds.

2. 2

   Strain into milk and cream, add rennet, and drain curd.

3. 3

   Cut curd, cover with cold water, and let stand.

4. 4

   Place in a hoop, salt, and press.

5. 5

   Salt again after draining and let dry for a year before cutting.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 463. The excerpt below is the record exactly as published.

Marigold Cheese. — Mix the new milk of seven cows with the cream from the milk of seven more cows. Heat 1 gall, of water till scalding hot, add 3 or 4 handfuls of Mari- golds bruised a little, strain it into the tub containing the milk and cream, and put in some rennet, but not sufficient to make it very hard. Place the curd on a cloth over a sieve to drain ; do not break it, but, as the whey runs out, tie up the cloth, and let it drain for an hour. Then cut the curd in pieces, put it in a pan, pour over sufficient cold water to cover, and let it stand for Fig. 1129. Marigold. half-an-hour. Put part of it into a hoop nearly Gin. deep, and strew on it a very little salt

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