Cheese, Cream
Ingredients
Directions
Drain the cream
Tie the cream in a wet cloth.
Stir the salt into the cream.
Hang it in a cool, airy place for 6-7 days.
Press and set
Transfer the cream to a clean cloth and place it in a mold.
Put a weight on it for 24 hours, turning it twice a day.
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
- Fat and milk solids that thicken and firm into a spreadable curd as it drains.
- Coarse sea salt
- Seasons the cheese and helps draw moisture out of the curd.
The step that matters
Hang it in a cool, airy place. The cream needs to sour slowly while it thickens. A cool place keeps spoilage bacteria in check, and air circulation helps the surface dry rather than turn slimy or moldy.
“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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