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Classic
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page 262
two meals of skim, and one of new milk; or in good land, by the skim-milk only.
Butter likewise should be made, and potted down for winter-use, but not to
interfere with the cheese as above, which will not take much time.
To prepare Rennet to turn the Milk.
Take out the stomach of a calf as soon as killed, and scour it inside and out
with salt, after it is cleared of the curd always found in it. Let it drain a
few hours; then sew it up with two good handfuls of salt in it, or stretch it on
a stick well salted; or keep it in the salt wet, and soak a bit, which will do
over and over by fresh water.
Another way.--Clean the maw as above; next day take two quarts of fresh
spring-water, and put into it a handful of hawthorn-tops, a handful of
sweet-briar, a handful of rose-leaves, a stick of cinnamon, forty cloves, four
blades of mace, a sprig of knotted marjoram, and two large spoonfuls of salt.
Let them boil gently to three pints of water; strain it off; and when only
milk-warm, pour it on the vell (that is, the maw). Slice a lemon into it; let it
stand two days; strain it again, and bottle it for use. It will keep good at
least twelve months, and has a very fine flavour. You may add any sweet aromatic
herbs to the above. It must be pretty salt, but not brine. A little will do for
turning. Salt the vell again for a week or two, and dry it stretched on sticks
crossed, and it will be near as strong as ever. Don't keep it in a hot place
when dry.
To make Cheese.
Put the milk into a large tub, warming a part till it is of a degree of heat
quite equal to new; if too hot the cheese will be tough. Put in as much rennet
as will turn it, and cover it over. Let it stand till completely turned; then
strike the curd down several times with the skimming dish, and let it separate,
still covering it. There are two modes of breaking the curd; and there will be a
difference in the taste of the cheese, according as either is observed; one is,
to gather it with the hands very
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