Readings for Rural Life

From Moore’s Rural New-Yorker in Rochester, NY

Oct 29th, 1864

Cream Cheese

An inquiry in the London Field for a recipe making cream cheese was replied to as follows by three correspondents:

“We put a quart of cream into a clean jug, with half a teaspoonful of salt stirred in, and let it stand a day or two, till thickish. Then we fold an ordinary grass cloth about six or eight times and sprinkle it with salt, then lay it in a sieve about eight inches in diameter. The sides of the cloth should come up well over the sides. Then pour in the cream and sprinkle a little salt on it. Change the cloth as often as it becomes moist, and as the cheese dries press it with the cloth and sieve. In about a week or nine days it will be prime and fit to eat. The air alone suffices to turn the cream into cheese.”

“Take about a half pint of cream, tie it up in a piece of thin muslin and suspend it  in a cool place. After five or six days take it out of the muslin and put it between two plates, with a small weight on the upper one. This will make it a good shape for the table, and also help to ripen the cheese, which will be fit to use in about eight days from the commencement of the making”

“Take a quart of cream, either fresh or sour, mix about a saltspoonful of salt, and the same quantity of sugar. Put it in a cloth and with a net outside, hang it up and change the cloth every other day; in about ten days it will be fit for use.”


Published in: on October 29, 2014 at 6:00 am  Comments (2)  

2 CommentsLeave a comment

  1. Homemade cream cheese is very good but it requires patience. Be warned though, it is quite dense and does not taste like “Philly”.

  2. Good to know about the taste and the patience. I am not the most patient cook. Okay, I’m not a patient cook at all.

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