Slipp-Coat Cheese (Master Phillips Method)
From The closet of Sir Kenelm Digby Knight opened, 1910
Use a cotton cloth for best results.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
LIPP-COAT-CHEESE Master Phillips his Method and proportions in making slippe-coat Cheese, are these. Take six wine quartsof stroakings, and twoquartsof Cream; mingle these well together, and let them stand in a bowl, till they are cold. Then power upon them three pints of boiling fair water, and mingle them well together ; then let them stand, till they are almost cold, colder then milk-warm. Then put to it a moderate quantity of Runnet, made with fair water (not whey, or any other thing then water ; this is an important point), and let it stand till it come. Have a care not to break the Curds, nor ever to touch them with your hands, but only with your skimming dish. In due time lade the Curds with the dish, into a thin fine Napkin, held up THE CLOSET OPEJ\(ED 225 by two persons, that the whey may run from them through the bunt of the Napkin, which you rowl gently about, that the Curds may dry without breaking. When the whey is well drained out, put the Curds as whole as you can into the Cheese-fat, upon a napkin, in the fat. Change the Napkin, and turn the Cheese every quarter of an hour, and less, for ten, twelve or fourteen times ; that is, still as soon as you perceive the Napkin wet with the whay running from the Curds. Then press it with a half pound weight f
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Cook this with the app: pantry check, scaling, and the assistant.