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Title
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To Make a Slipcoat Chees [cheese]
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Date
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en
1694/1795
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Description
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Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fatt (a kind of vessel for making cheese).
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Transcript
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To Make a Slipcoat Chees [cheese]
[left margin: unintelligible character] take 4 quarts of new milch hot from the Cow, & warm a pinte of Creame and put to it then put in your Runet when it is Come put it in a sive, to let the whey run from it, Lay a cloth in the Sive ty the comers of it together as the whey Dreanes from it it ty the cloth harder till the whey be all run out then put it in the Chesfatt with a Sciming dish breake it as litele as you can never take it with your hands when it is in the fat lay a litele weight on it at first a stone wate will be Enough, when it is prest enuf lay it in a wet Cloth for 2 days and then in rushes or neteles—
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Contributor
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en
Cheston, Jarissa
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en
Oberle, George
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en
Grimm, Stephanie
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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.
