Title

To Make a Creame Chees [cream cheese]

Date

1694/1795

Description

A recipe for making cream cheese

Transcript

[top left margin: foye 12] Take six quarts of new milch one of creame, the milk warm from the Cow a pint of sweet creame a litele warmed put them to geather with 2 spounfuls of [illegible] when it is come strake the cream dish three or 4 times threw then take a sive & lay a cloth on it put in your courd by dish fuls then geather up up then cloth & ty it with a string and as the Whey dreans from it ty it lower downe till you perseve the whey be gon then take a Chesfatt & lay in it a wet Cloth & put youre courd in it softly with out breaking presing it softly with your hands so put it up as you would do another Chees and by laying on a litele weight add to it Every houre till it be Eight pound so let it stand till the next morning then salt it let it stand a day be fore you put rushes or Netells to it upon a dry Cloth wipe it Cleane Every day & shift it with fresh Greenes Every other day

Subject

See all items with this valuecheese

See all items with this valuecream

See all items with this valuecow milk

See all items with this valuecheese making

See all items with this valuesalt (seasonings)

See all items with this valuerennet

See all items with this valuemilk

Contributor

Caylor, Karmen

Landry, Elena

Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.

Identifier

48