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Yorkshire Cream Cheese Recipe |
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1 pint thin cream in a basin for 12 hours. Stir in a good pinch
of salt. Put into an old clean dinner napkin and hang up in
a cool place for 24 hours. (Keep a bowl underneath for drips.)
Take down, turn inside out, tie and hang for another 24 hours.
It is now ready to press. If you have no dairy press, get a
small wooden box with holes bored in the bottom. Get a strip
of huckaback towelling, enough to lay across the sides and bottom
and fold over. Scald it in boiling water, then run cold water
over it. Lay it in the box, and over it, a piece of butter muslin.
Press in the cream, fold muslin over, then the huckaback. Put
on the lid, which must fit inside the box. Stand the box so
that the whey can run clear at the bottom, put a heavy weight
on to the lid and leave for 24 hours. |
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