To make fresh Cheese and Cream

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a pottle of milk as it comes from the cow, and a pint of cream, put to it a spoonful of runnet, and let it stand two hours, then stir it up and put it in a fine cloth, let the whey drain from it, and put the curd into a bowl-dish, or bason; then put to it the yolk of an egg, a spoonful of rose-water, some salt, sugar, and a little nutmeg finely beaten, put it to the cheese in the cheese-fat on a fine cloth, then scrape on sugar, and serve it on a plate in a dish.

Thus you may make fresh cheese and cream in the French fashion called Jonches, or rush cheese, being put in a mould of rushes tyed at both ends, and being dished put cream to it.