Cream Cheese
Ingredients
Directions
Ripen the cream
Take 1 qt. of good cream, let it stand two days in a moderately warm place, stirring in half a teaspoon of salt.
Drain the curd
Then put it in a piece of cheese cloth and lay it on a plate on a porcelain lined colander, covering it with another plate, on which put a weight.
Leave it for 24 hours, then change the cloth.
Do this a third time and it will then be fit to use.
Quicker method
It can be made more quickly of sour cream of 3 or 4 days.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cream (in the method)
- Its fat and proteins thicken and set into a soft, spreadable curd as it drains.
- Salt
- Seasons the cheese and slightly firms the curd as it stands.
The step that matters
Changing the cloth each time. Draining the whey fully on each pass is what gives the cheese its firm, spreadable body. Leaving the curd wet or skipping a change can leave it soft and sour.
“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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