To Make a Creame Chees [cream cheese]
Item
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Title
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To Make a Creame Chees [cream cheese]
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Date
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1694/1795
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Description
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A recipe for making cream cheese
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Transcript
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[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
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Contributor
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Caylor, Karmen
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Landry, Elena
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Le, Vincent
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
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Identifier
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48
