Cream Cheese

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 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.