 | Christian Isobel Johnstone - 1847 - 688 pagina’s
...cheese. 1210. A rich Cream-Cheese, without, Rennet. — DR. HUNTER. — Take any quantity of thick cream, and put it into a wet cloth. Tie it up, and...upon it, for two or three days longer. Turn it twice a-day, when it will be fit for use. 1211. Imitation of Shap Zigar. — This is made by flavouring the... | |
 | Family manual - 1859 - 304 pagina’s
...Chiese. Dr. HUNTER, of Edinburgh, gives the following receipt for making a rich cream cheese without rennet : — Take any quantity of cream, and put it...for two or three days longer. Turn it twice a day, and it will be fit for use. Rush Cream Cheese. TAKE a quart of fresh cream, and a pint of warm new... | |
 | Christian Isobel Johnstone - 1862 - 654 pagina’s
...bad sign. 1210. A rich Cream-Cheese, without Sennet. — DE HCNTEB. — Take any quantity of thick cream, and put it into a wet cloth. Tie it up, and...upon it, for two or three days longer. Turn it twice a-day, when it will be fit for use. 1211. Imitation of Shap Zigar.- — This is made by flavouring... | |
 | Cassell, ltd - 1869 - 402 pagina’s
...salt over the cloth. It will be fit for use in. a day or two. To make a rich cream cheese, without rennet, take any quantity of cream and put it into...for two or three days longer. Turn it twice a day, and it will soon be fit for use. Or, take a. quart of fresh cream and a pint of warm new milk, a bit... | |
 | 1899 - 792 pagina’s
...little salt over the cloth. It will be fit for use in a day or two. To make a rich cream cheese, without rennet, take any quantity of cream and put it into...for two or three days longer. Turn it twice a day, and it will soon be fit for use. Or, take a quart of fresh cream and a pint of warm new milk, a bit... | |
 | 1890 - 718 pagina’s
...pints thick cream and put it into a clean wet cloth, adding a teaspoon salt after the cream is sour; tie it up and hang it in a cool place for seven or eight days; take it from the cloth and put it in another and then into a mold with a weight upon it for two or... | |
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To make a rich cream cheese, without rennet, take any quantity of cream and put it into a wet cloth ; tie it up, and hang it in a cool place for seven or eight days. Then take it from the cloth, and put it into a mould, in another cloth, with a weight... 