Rush Cream Cheese

Ingredients

• 1 pint of new warm milk
• 1 pint of freshly-skimmed cream
• 1 teaspoonful of fine sugar
• 1 table-spoonful of common rennet
• 30 drops of Hansen’s extract of rennet

Method

1. 1

   Combine new warm milk and freshly-skimmed cream.

2. 2

   Dissolve sugar and rennet in the mixture.

3. 3

   Let it sit in a warm place until the curd sets.

4. 4

   Once set, collect curds and place in a rush shape.

5. 5

   Apply weight on top for a few hours, increasing the weight daily until the cheese looks mellow.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 251. The excerpt below is the record exactly as published.

Rush. Cream Cheese. — The chief feature of this over other cream Cheeses is that it is wrapped in a rush mat to ripen. Sauces, c fee., referred to, see under their special heads. 346 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cheese — continued. The curd is obtained by rennet from milk, or milk and cream, at a temperature not exceeding 95deg\ Fahr. When set, the curds may be collected with an ordinary fish-slice, and a rush shape, covered with a cloth, filled. Lay a Jib. weight in a saucer, and set this on the top of the strained curd for a few hours, and then increase the weight to about Jib. ; change the cloths daily until the Cheese looks mellow, then put into the rush shape. The formula in use in France, where willow heart- shape baskets are sold for making this Cheese, is as follows : Add J pint of new warm milk to 1 pint of freshly-skimmed cream. Dissolve in this 1 teaspoonful of fine sugar, and 1 table-spoonful of common rennet or 30 drops of Hansen’s extract of rennet

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