Single Cream Cheese


Very good cheeses from cream of a poorer quality can be made by adding 3 or 4 drops of rennet to a pint of cream containing perhaps only 25–30% of fat. The rennet should be added immediately after the cream has been cooled down to 70°F. It is skimmed up with a ladle, pressed for draining, and formed into shapes.

Milk cheese with a very small proportion of cream is made by mixing whole milk with some drained cream and a little rennet.