New Jersey Cream Cheese

Ingredients

• the quantity of milk desired
• the rennet
• fine salt
• some sweet grass

Method

1. 1

   Scald the milk, cool slightly, and add rennet.

2. 2

   When curd forms, drain and press.

3. 3

   Rub with salt, wash in cold water, and let dry.

4. 4

   Store with sweet grass to ripen.

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.

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

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