If made of sweet cream, is a delicious and most wholesome food. Those who can relish sour buttermilk, find it still more light; and it is reckoned more beneficial in some cases.
To cure Mawskins for Rennet.
Cut the calf’s stomach open, rub it well with salt, let it hang to drain two days, then salt it well, and let it lie in that pickle a month or more; then take it out, drain, and flour it, stretch it out with a stick, and let it hang up to dry.
A piece of this is to be soaked, and kept ready to turn the milk in cheesemaking time.
Some lands make cheese of a better quality than the butter produced on them is.
When the soil is poor, the cheese will want fat; to remedy which, after pressing the whey from the curd, crumble it quite small, and work into it a pound of fine fresh butter; then press, &c. as usual.
Cream Cheese.
Put five quarts of strippings, that is, the last of the milk, into a pan, with two spoonfuls of rennet. When the curd is come, strike it down two or three times with the skimming dish just to break it. Let it stand two hours, then spread a cheesecloth on a sieve, put the curd on it, and let the whey drain; break the curd a little with your hand, and put it into a vat with a two pound weight upon it. Let it stand twelve hours, take it out, and bind a fillet round. Turn every day till dry, from one board to another; cover them with nettles, or clean dockleaves, and put between two pewter plates to ripen. If the weather be warm, it will be ready in three weeks.
Another.
Have ready a kettle of boiling water, put five quarts of new milk into a pan, and five pints of cold water, and five of hot; when of a proper heat, put in as much rennet as will bring it in twenty minutes, likewise a bit of sugar. When come, strike the skimmer three or four times down, and leave it on the curd. In an hour or two lade it into the vat without touching it; put a two pound weight on it when the whey has run from it, and the vat is full.