To Make a Slipcoat Chees [cheese]
Item
Title
To Make a Slipcoat Chees [cheese]
Date
en
1694/1795
Description
Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fatt (a kind of vessel for making cheese).
Transcript
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—
[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—
Subject
Contributor
en
Cheston, Jarissa
en
Oberle, George
en
Grimm, Stephanie
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.