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A One-Meal Cheese

A cheese made by coagulating warm milk with rennet, cutting curds, draining whey, salting, and pressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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A One-Meal Cheese

Ingredients

Directions

Make the curd

  1. Pour warm milk into a cheese tub.

  2. Add rennet.

  3. Allow the milk to coagulate.

  4. Cut the curd with a cheese knife into small pieces.

  5. Let the curd rest for a short time.

  6. Cut the curd again into smaller pieces.

  7. Cover the cheese tub with a cloth.

  8. Let it sit for about 20 minutes.

Drain and shape

  1. Ladle off the whey.

  2. Press the curd to remove excess whey.

  3. Break the curd into small pieces by hand.

  4. Mix in salt.

  5. Transfer the curd to a vat lined with cloth.

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

Warm milk from the cow
Provides the protein and fat that set into the curd.
Rennet
Enzyme that coagulates the milk proteins so the curd forms.

“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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