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Classic
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page 264
above articles less expensive, as in most families where much is used there is
waste.
To make Sage Cheese.
Bruise the tops of young red sage in a mortar, with some leaves of spinach, and
squeeze the juice; mix it with the rennet in the milk, more or less according as
you like for colour and taste. When the curd is come, break it gently, and put
it in with the skimmer, till it is pressed two inches above one vat. Press it
eight or ten hours. Salt it, and turn every day.
Cream Cheese.
Put five quarts of strippings, that is, the last of the milk, into a pan, with
two spoonfuls of rennet. When the curd is come, strike it down two or three
times with the skimming-dish just to break it. Let it stand two hours, then
spread a cheese-cloth on a sieve, put the curd on it, and let the whey drain;
break the curd a little with your hand, and put it into a vat with a two pound
weight upon it. Let it stand twelve hours, take it out, and bind a fillet round.
Turn every day till dry, from one board to another; cover them with nettles, or
clean dock-leaves, and put between two pewter-plates to ripen. If the weather be
warm, it will be ready in three weeks.
Another.--Have ready a kettle of boiling water, put five quarts of new milk into
a pan, and five pints of cold water, and five of hot; when of a proper heat, put
in as much rennet as will bring it in twenty minutes, likewise a bit of sugar.
When come, strike the skimmer three or four times down, and leave it on the
curd. In an hour or two lade it into the vat without touching it; put a two
pound weight on it when the whey has run from it, and the vat is full.
Another sort.--Put as much salt to three pints of raw cream as shall season it:
stir it well, and pour it into a sieve in which you have folded a cheese-cloth
three or four times, and laid at the bottom. When it hardens, cover it with
nettles on a pewter-plate.
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