Skip to main content

Method of Cheese Making

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Method of Cheese Making

Ingredients

Directions

  1. Heat the milk to 42°F (6°C).

  2. Add rennet to coagulate the milk, allowing it to set for 1 hour.

  3. Cut the curds lengthwise with steel knives and let them rest for 10 minutes.

  4. Cut the curds crosswise and then divide them with horizontal knives.

  5. Gradually heat the curds to 98°F (37°C), stirring carefully.

  6. Once at temperature, turn off the heat and let the curds rest, stirring occasionally until acid develops.

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes