Cream cheese
To every quart of rich milk you use allow a pinch of salt and a teaspoonful of rennet, taking care to buy that which is not flavored in any way. When it is solid, turn into a bag and let it drip. When it is well drained so that all the whey is taken from the curd—it may take more than a day for this, and in that case you must change the bag at the end of the first twelve hours—take it out, chop the curd fine, put it into a cheese box and press two hours. Wrap in two or three folds of tissue paper or in tinfoil, to exclude the air.