Napkin Cheese
Ingredients
Directions
Prepare
Place a cloth in a sieve the size of a tea saucer.
Add 1 pint of thick cream and 1 teaspoon of salt to the cloth.
Drain and serve
Let it stand for 24 hours.
Turn the mixture and let it stand for another day.
The following day, it will be ready to serve.
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
- Thick cream
- Provides the fat and protein that set into a soft, spreadable cheese as liquid drains away.
The step that matters
Turning the mixture. Turning the mixture partway through lets whey drain evenly from all sides, so the cheese firms uniformly rather than staying wet on one side.
“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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