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Cheese

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cheese

Cheese

Ingredients

Directions

  1. Heat the fresh cow's milk until warm.

  2. Add rennet to the milk to precipitate the casein and cream, forming curd.

  3. Strain off the whey to separate it from the curd.

  4. Press the curd into molds to shape it.

  5. Turn the cheeses over at regular intervals to drain whey and distribute moisture evenly.

  6. Allow the cheese to ripen until it has the desired consistency and a firm, dry rind.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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