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(?) Goat Cheese 5 pints of new milk with a spoonful or as much rennet as you think will (heat?) it, put in the rennet when the milk's rather cool. have ready a (garth?) with a cloth tied round the bottom when the milk is well (broke?) (?) carefully the curds into the (garth?) breaking them as little as possible. If made in the morning it must be turned at Night on a Dry board made full of Holes then take off
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the cloth & scatter a little salt, turn it the next morning on such another Dry Board laying a little Salt as before, continue turning morning & Evening till the Whey is quite drained from it, so set it in a proper Place to ripen Covered over with Vine leaves, continue turning it each day in fresh leaves till it be fit to Eat. The[Garth ] may be taken off the second turning it is sometimes necessary to Bind it with a FilletPut the Bay into a little cold Water half a Tea Cup full will do & about this size of Bay _______If the Milk is warm from the cow you may put the Rennet to it without warming it. I find it Best to put 4 pints of New Milk to 1 of Cream or in that proportion. Boxed Section: Makes this cheese
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