Cream Cheese

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2 pints/1 litre double cream
  • Salt


Put a wet double layer of close-textured cloth or muslin into a soup plate. Put in the cream and leave it to stand for 24 hours until thick. Turn the cheese and add a pinch of salt. Leave for 12 hours. Put into a dry cloth, salt the other side and leave for another day. This cheese used to be chilled for service, and was often covered with nut leaves or nettle leaves.

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