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Classic
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page 265
Rush Cream Cheese.
To a quart of fresh cream put a pint of new milk warm enough to make the cream a
proper warmth, a bit of sugar, and a little rennet.
Set near the fire till the curd comes; fill a vat made in the form of a brick,
of wheat-straw or rushes sewed together. Have ready a square of straw, or rushes
sewed flat, to rest the vat on, and another to cover it; the vat being open at
top and bottom. Next day take it out, and change it as above to ripen. A
half-pound weight will be sufficient to put on it.
Another way.--Take a pint of very thick sour cream from the top of the pan for
gathering butter, lay a napkin on two plates, and pour half into each, let them
stand twelve hours, then put them on a fresh wet napkin in one plate, and cover
with the same; this do every twelve hours until you find the cheese begins to
look dry, then ripen it with nut-leaves; it will be ready in ten days.
Fresh nettles, or two pewter-plates, will ripen cream-cheese very well.
Observations respecting Butter.
There is no one article of family consumption more in use, of greater variety in
goodness, or that is of more consequence to have of a superior quality, than
this, and the economising of which is more necessary. The sweetness of butter is
not affected by the cream being turned, of which it is made. When cows are in
turnips, or eat cabbages, the taste is very disagreeable; and the following ways
have been tried with advantage to obviate it:--
When the milk is strained into the pans, put to every six gallons one gallon of
boiling water. Or dissolve one ounce of nitre in a pint of spring-water, and put
a quarter of a pint to every fifteen gallons of milk. Or, when you churn, keep
back a quarter of a pint of the sour cream, and put it into a well-scalded pot,
into which you are to gather the next cream; stir that well, and do so with
every fresh addition.
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