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Classic
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page 196
there is whey in the mug, ladle it gently out without pressing the curd; lay it
on a deep dish, and pour fresh cream over it; have powdered loaf-sugar to eat
with it; also hand the nutmeg grater.
Prepared rennet can be had at almost any druggist's, and at a reasonable price.
Call for Crosse & Blackwell's Prepared Rennet.
NEW JERSEY CREAM CHEESE.
First scald the quantity of milk desired; let it cool a little, then add the
rennet; the directions for quantity are given on the packages of "Prepared
Rennet." When the curd is formed, take it out on a ladle without breaking it;
lay it on a thin cloth held by two persons; dash a ladleful of water over each
ladleful of curd, to separate the curd; hang it up to drain the water off, and
then put it under a light press for one hour; cut the curd with a thread into
small pieces; lay a cloth between each two, and press for an hour; take them
out, rub them with fine salt, let them lie on a board for an hour, and wash them
in cold water; let them lie to drain, and in a day or two the skin will look
dry; put some sweet grass under and cover them, and they will soon ripen.
COTTAGE CHEESE.
Put a pan of sour or loppered milk on the stove or range, where it is not too
hot; let it scald until the whey rises to the top (be careful that it does not
boil, or the curd will become hard and tough). Place a clean cloth or towel over
a sieve, and pour this whey and curd into it, leaving it covered to drain two to
three hours; then put it into a dish and chop it fine with a spoon, adding a
teaspoonful of salt, a tablespoonful of butter and enough sweet cream to make
the cheese the consistency of putty. With your hands make it into little balls
flattened. Keep it in a cool place. Many like it made rather thin with cream,
serving it in a deep dish. You may make this cheese of sweet milk, by forming
the curd with prepared rennet.
SLIP.
Slip is bonny-clabber without its acidity, and so delicate is its flavor that
many persons like it just as well as ice-cream. It is prepared thus: Make a
quart of milk moderately warm; then stir into it one large spoonful of the
preparation called rennet; set it by, and when cool again it will be as stiff as
jelly. It should be made only a few hours before it is to be used, or it will be
tough and watery; in summer set the dish on ice after it has jellied. It must be
served with powdered sugar, nutmeg and cream.
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