To Make a Creame Chees [cream cheese]
Item
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 [unintelligible] 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
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