Cre Cream Cheese
Ingredients
Directions
Make the cream
Allow the milk to stand for 36 hours.
Remove the cream from the top and add a little salt.
Drain and shape
Pour the salted cream into a napkin set in a dish to absorb the watery part.
Let it stand for 24 hours.
Mould the cream into a cheese shape.
Ripen and store
It will be ready to eat in 4 to 5 days and will not keep longer than 1 to 2 weeks.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Provides the cream that is skimmed off and shaped into the cheese.
- Coarse sea salt
- Adds flavour and helps draw moisture out of the cream.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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