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Classic
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page 182
Pennsylvania Cream Cheese.
The cheese called by this name is not in reality made of cream. Take three
gallons of milk, warm from the cow, and strain it into a tub; have a piece of
rennet two inches square, soaked in half a pint of water for several hours;
drain off the water, and stir it in; when it is sufficiently turned, cut the
curd; spread a thin linen cloth over the top, and as the whey rises, dip it off
with a saucer; put the curd as whole as possible into a cheese-hoop about the
size of a dinner plate, first spreading a wet cloth inside, then fold the cloth
smoothly over the top; put a weight on the top heavy enough to make the whey
drain out gradually. In six or seven hours it will be ready to take out of the
press, when rub it over with fine salt; set it in a dry dark place; change it
from one plate to another twice a day, and it will be fit for use in less than a
week.
To Prepare Rennet for making Whey or Cheese.
When the rennet is taken from the calf, wash it, lay it on a plate well covered
with salt; put more on in two days, keep it in a cold place; in three or four
days it will do to stretch on sticks; hang it up in a dry cool place, with as
much salt as will stick to it; when quite dry, put it in a paper bag and hang it
up; a piece two inches square soaked in two table-spoonsful of water will make a
cold custard; the same piece salted and dried will do several times.
Cottage Cheese, or Smearcase.
The best plan of making this dish, is to set the tin-pan of clabber on a hot
stove, or in a pot of water that is boiling over the fire. When the whey has
risen
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