French Cream Cheese
Ingredients
Directions
Stand and salt
Let the cream stand for two days.
On the second day, add the salt and mix well.
Drain and press
Place the mixture in cheesecloth and let it drain in a colander for one day.
On the third day, change the cheesecloth and let it drain for another day.
On the fourth day, change the cloth again and place it on a plate covered by another plate.
On the fifth day, place a flat iron on top and leave it overnight.
On the sixth day, add another flat iron.
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
- Cream
- Its fat and milk proteins set into a soft, spreadable curd as the liquid whey drains away.
The step that matters
On the fifth day, place a flat iron on top and leave it overnight.. Pressure squeezes more whey out of the curd. Adding weight too early or too heavily can make the cheese dense and dry, so the pressing should be gradual.
“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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