Cream Cheese
Ingredients
Directions
Drain the curd
Add the salt to the cream.
Pour the mixture into a piece of soft linen or kitchen towel.
Tie up the corners to form a ball and hang it on a nail or hook.
Place a basin underneath to catch the drips and let it drain for four days.
Shape and serve
After four days, take it down and press it into a flat pat.
Remove the cloth, smooth the edges with a knife, and mark the top with a cross.
Serve on fancy paper garnished with vine leaves or parsley.
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
- Cream
- Its fat and proteins set into a soft, spreadable curd as whey drains away.
The step that matters
Hang the curd to drain for four days. The cheese firms as whey slowly drips out of the cloth. Draining too briefly leaves more liquid in the curd, making it soft and wet. Keep the cloth tied and the basin in place so the drips are caught.
“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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