Slipp Coat Cheese

Ingredients

• six quarts of stroakings
• a pint of Spring-water
• a little Salt
• two good spoonfuls of Runnet

Method

1. 1

   To six quarts of stroakings, take a pint of Spring-water.

2. 2

   If the weather be hot, let the water be cold.

3. 3

   Stir in a little salt, then add the Runnet.

4. 4

   Cover with a linen cloth and let it stand until it becomes hard like jelly.

5. 5

   Fill the moulds and press with weights, turning every few hours.

6. 6

   Salt the cheese lightly and let it dry, turning it daily until ripe in about ten days.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 132. The excerpt below is the record exactly as published.

SLIPP COAT CHEESE According to the bigness of your moulds propor- tion your stroakings for your Cheese-curds. To six quarts of stroakings, take a pint of Spring- water : if the weather be hot, then let the water be cold, and before you put it into the stroakings, let them stand a while to cool after they are milked, and then put in the water with a little Salt first stirred in it : and having stirred it well together, let it stand a little while, and then put in about two good spoonfulsof Runnet,

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