Cream Cheese
Ingredients
Directions
Make the curd
Stir the rennet-water into the milk and set it in a warm place until it forms a curd.
Tie the curd in a clean linen bag.
Hang the bag with a pan underneath to catch the whey until it stops dripping.
Press and age
Transfer the curd to a small cheese mold.
Cover the mold with a clean linen cloth, securing it well.
Place a heavy weight on top to press the curd.
Turn the cheese every day for four days.
Cover the cheese with fresh green grass each time.
Store the cheese in a dry, cold place.
Rub the outside with fresh butter.
Serve
Use the cheese on the same day it is cut.
Note that it may spoil before the next.
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
Explore the science
What each ingredient does
- Milk
- Forms the body of the cheese, with its fat and proteins setting into the curd.
- Rennet
- Enzyme that coagulates the milk proteins, turning the milk into a curd.
The step that matters
Hang the curd until the whey stops dripping. Whey left in the curd keeps it soft and wet, and it can spoil faster. Draining fully gives a firmer cheese that holds its shape when pressed.
“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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