Double Cream Cheese

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Method

The fat content of the cream should be high—between 50% and 60%—and, after cooling to 50° F., add 1½ oz. salt for every 4 pt. double cream. The cream may then be left to sour naturally or starter may be added to hasten this process. Leave to stand in a cool place for 12 hr. Place a strong linen cloth over a large basin and pour the cream into the cloth. Gather the four comers and tie a piece of