Dessert 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 milk
  • 1 pint/500 ml double cream
  • 2 tablespoons junket rennet
  • 1 egg yolk
  • Sugar


Warm the milk and cream gently to 175°F/80°C and cool to 80°F/27°C. Stir in the rennet. Cover and leave to stand until it forms a firm jelly which may take 8–12 hours. Break up the jelly and put into a sieve to let the whey drain off. Put the curd into a dish with the beaten egg yolk and sugar to taste, and mix well. Serve with fresh cream and more sugar.

** There are a number of good books on the market dealing in detail with cheese-making. Home dairying equipment may be obtained from Quainton Dairy, Pitchcott Hill Farm, Pitchcott, nr. Aylesbury, Bucks. Cheese rennet and starters may be obtained from Christian Hansen Laboratories Ltd., 476 Basingstoke Road, Reading RG2 OQL. For simple cheese-making, as in the above recipes, junket rennet may be used. Usually 3–6 times as much junket rennet as cheese rennet is needed.

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