To Make a Scalded Cheese

Ingredients

• six gallons of new milk
• two quarts of the evening Cream
• good runnet for winter Cheese
• two gallons of the same whey
• three or four spoonfuls of Cream
• Sugar

Method

1. 1

   Put the new milk and evening cream together, add rennet, and let it stand until well set.

2. 2

   Sink it to drain whey, then put it into the fat and press for half an hour, turning once.

3. 3

   Heat whey until scalding, skim, and pour over the curd, stirring to scald evenly.

4. 4

   Cover with cloth, heat more whey, and press the curd until the next day, then salt it.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 134. The excerpt below is the record exactly as published.

TO MAKE A SCALDED CHEESE Take six gallons of new milk : put to it two quarts of the evening Cream ; then put to it good runnet for winter Cheese ; let it stand, till it be even well, then sink it as long as you can get any whey out : then put it into your fat, and set it in the press, and let it stand half an hour : in this time turn it once. When you take it out of the Press, set on the fire two gallons of the same whey; then put your Cheese in a big bowl, break the Curd as small with your hands as you do your Cheese-cakes : when your whey is scalding hot, take off the scum : lay your strainer over the Curd, and put in your whey : take a slice, and stir up your Curd, that it may scald all alike : put in as much whey as will cover it well : if you find that cold, put it out, and put in more to it that is hot. Stir it as before : then cover it with a linnen and woollen cloth : then set some new whey on the fire, put in your Cheese-fat and suter and cloth. After three quarters of an hour, take up the Curd, and put it into the Cheese fat, as fast, as two can work it in : then put it into the hot cloth,and set it into the Press. Have a care to look to it, and after awhile turn it,and so keep it in the press with turn- ing, till the next day : then take it forth and Salt it. 228 SIR KENELMS DIGBIE THE CREAM-COURDS Strain your Whey, and set it on the fire : make a clear and gentle fire under the kettle : as they rise, put in whey, so continuing, till they are ready to skim. Then take your skimmer, and put them on the bottom of a hair-sieve : so let them drain till they are cold. Then take them off, and put them into a bason, and beat them with three or four spoonfuls of Cream and Sugar

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