Slipp-Coat Cheese (Alternative Method)

Ingredients

• three quarts of the last of the stroakings
• a skimming dishful of Spring-water
• two spoonfuls of Runnet
• a half pound stone
• two pound weight

Method

1. 1

   Cover stroakings to keep warm, add Spring-water and Runnet.

2. 2

   Let it harden, then drain and press into cheese-fat.

3. 3

   Use weights to press and turn regularly.

4. 4

   Salt and let stand until the next morning.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 133. The excerpt below is the record exactly as published.

three quarts of the last of the stroakings of as many Cows as you have ; keep it covered, that it may continue warm ; put to it a skimming dishful of Spring-water ; then putin two spoonfuls of Run- net, so let it stand until it be hard come: when it is hard come, set your fat on the bottome of a hair- sieve, take it up by degrees, but break it not ; when you have laid it all in the fat, take a fine cloth, and lay it over the Cheese, and work it in about the sides, with the back of a Knife ; then lay a board on it, for half an hour : after half an hour, set on the board an half pound stone, so let it stand two hours ; then turn it on that board, and let the cloth be both under and over it, then pour it into the fat again ; Then lay a pound and half weight on it ; Two hours after turn it again on a dry cloth, and salt it, then set on it two pound weight

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