Cream Cheese
Ingredients
Directions
Prepare
Stir the cream and salt together.
Tie the mixture in a cloth and let it drain for 3 to 4 days, changing the cloth daily.
Drain
Hang the cloth on a nail to drip.
Press and serve
After 3 or 4 days, place the cream in a wooden mold and press for 1 hour.
The cream cheese is now ready to eat.
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
- Thick cream
- Its fat and proteins form a soft curd as the watery whey drains away.
The step that matters
Draining the mixture for 3 to 4 days, changing the cloth daily. Slow draining lets the whey separate so the cream thickens into a curd. Changing the cloth keeps the curd clean while it drains.
“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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