This week see’s the return of tip of the week with how to make your very own cream cheese!
Ingredients
1 Pint Thin Cream
Pinch of Salt
Method
Stand 1 pint thin cream in a basin for 12 hours. Stir in a good pinch of salt. Put into an old clean napkin and hang up in a cool place for 24 hours. (Remember to keep a bowl underneath for drips.)
Take down, turn inside out, tie and hang for another 24 hours.
It is now ready to press.
Chances are you will not have access to a dairy press so instead get a small wooden box with holes bored in the bottom. Get a strip of towelling, enough to lay across the sides and bottom and fold over. Scald it in boiling water, then run cold water over it. Lay it in the box, and over it, a piece of butter muslin. Press in the cream, fold muslin over, then the huckaback. Put on the lid, which must fit inside the box. Stand the box so that the whey can run clear at the bottom, put a heavy weight on to the lid and leave for 24 hours.