Cream Cheese

Ingredients

• milk
• rennet
• coarse sea salt

Directions

1. Boil the milk.

2. Add the same quantity of rennet as for junket when the milk is nearly cool.

3. Let it stand until the whey separates from the curds.

4. Remove the curds and mix them with salt.

5. Tie the curds in a clean fine cloth and hang until moisture drips out.

6. Press the curds into shape with the back of a spoon.