1903 The still-room by C. Roundell

The StilLRoom

only to take a quart of thick cream, put it with two drops of rennet into a napkin which has been freshly rinsed out in cold spring water, and sprinkle a little salt over it. Tie up the cream in the napkin as tightly as possible, and hang it up in the dairy. It may be eaten in twenty-four hours. The napkin must be changed at night, and again in the morning, for a fresh one wrung out in cold water. When the cream cheese comes out of the dining-room, it must be again tied up in a clean damp napkin and taken immediately to the dairy. Grewelthorp Cream Cheese is equally simple in its manufacture. Take one quart of new milk, and put it with a few drops of rennet in a warm place, where it must remain for twenty-four hours. Then put in a little salt, stir the milk well, tie it up in a cloth, and hang it up in the dairy to drain. If a richer cheese is required, add half a pint of cream to the new milk. A number of soft cheeses may be made with the help of some tinned iron cylindrical moulds open at both ends. These moulds may be of various diameters and depths. Some loose squares of wood, some entire and others perforated, of various sizes, to serve as bottoms and tops of the moulds, must also be provided ; and straw mats of the same size as the boards are also desirable. A good average size for the moulds is five inches in diameter, and four inches in depth. About two quarts of milk are required to make one cheese for this size mould. 20