DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

Transcribe
Translate

Page 14

14 To make a Cheese.
Take the new milk of seven Cows. Heat a gallon of water scalding hot, & put into it two or three handfuls of Marigolds a little bruised. Strain it, & put into the Milk. Add some Rennet, but not so much as to make the curd come hard, put the curd to drain in a cloth laid in a sieve. break it a little, and as the Whey runs from it, tie up the cloth & let it stand half an hour or more. Then cut the curd in pieces, put upon it as much cold water as will cover it, & let it stand half an hour. Put one part of it into a vat, six inches deep, & break the top of it a little to make it join the other parts. Add the remainder by degrees. Strew a little salt upon the top, & press it half an hour with a weight of 50 lbs. turn it, & put it into a cheese press. Turn it in a clean cloth two or three times in the day. next morning salt it, & let it lie in salt four and twenty hours. Keep it bound tight till it begins to dry. It should be kept covered with a clean cloth a long time. N.B. August is the best time to make it.

Saving...

14 To make a Cheese. Take the new milk of seven Cows. Heat a gallon of water scalding hot, & put into it two or three handfuls of Marigolds a little bruised. Strain it, & put into the Milk. Add some Rennet, but not so much as to make the curd come hard, put the curd to drain in a cloth laid in a sieve. break it a little, and as the Whey runs from it, tie up the cloth & let it stand half an hour or more. Then cut the curd in pieces, put upon it as much cold water as will cover it, & let it stand half an hour. Put one part of it into a vat, six inches deep, & break the top of it a little to make it join the other parts. Add the remainder by degrees. Strew a little salt upon the top, & press it half an hour with a weight of 50 lbs. turn it, & put it into a cheese press. Turn it in a clean cloth two or three times in the day. next morning salt it, & let it lie in salt four and twenty hours. Keep it bound tight till it begins to dry. It should be kept covered with a clean cloth a long time. N.B. August is the best time to make it.