Single Cream Cheese

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

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The fat content of the cream should be between 20% and 40%. Heat the cream to 80° F. and add ¼ teasp. cheese-making rennet (to which 1 teasp. cold water has been added) to every 4 pt. single cream. Leave for about 3 hr. until a curd has formed. Transfer the mixture to a strong linen cloth placed over a basin and hang it up to drain, keeping it at a temperature of about 60° F. Leave for 24 hr. a