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To Make New-milk Cheese

This is a method for making cheese from fresh milk using rennet and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make New-milk Cheese

Ingredients

Directions

Make the curd

  1. Strain the fresh milk into a clean tub.

  2. Add enough rennet to curdle the milk.

  3. Once curdled, cut the curd with a skimming dish to separate the whey.

  4. Press down the curd.

  5. Lift off the whey.

Press the cheese

  1. Line a cheese vat with cheesecloth.

  2. Transfer the curd into the vat.

  3. Press down the curd until the vat is full.

  4. Cover the curd with the cloth.

  5. Place the vat in a press with a board on top.

  6. After one hour, remove the cheese.

  7. Change the cloth.

  8. Return the cheese to the press.

  9. Repeat this every two hours for three times.

  10. Let the cheese press for 24 hours.

Salt and dry

  1. After pressing, rub the cheese with coarse sea salt.

  2. Place the cheese on a board.

  3. Turn the cheese.

  4. Rub it with a clean coarse cloth every morning and night until dry.

  5. Store the cheese in a dry, airy place.

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.

Explore the science

What each ingredient does

Fresh milk
Forms the body of the cheese once it is curdled and pressed.
Rennet
Causes the milk to curdle, setting the proteins into a solid curd.
Coarse sea salt
Seasons the cheese and helps draw out moisture as it dries.

The step that matters

Cutting the curd. Cutting the curd at the right moment releases whey and sets the texture. Cutting too early or too late leaves a curd that is too soft or too firm, affecting moisture in the finished cheese.

“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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