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The
StilLRoom
only
to
take
a
quart
of
thick
cream,
put
it
with
two
drops
of rennet
into
a
napkin
which
has
been
freshly
rinsed
out
in
cold
spring
water,
and
sprinkle
a
little
salt
over
it.
Tie
up
the
cream
in
the
napkin
as
tightly
as
possible,
and
hang
it
up
in
the
dairy.
It
may
be
eaten
in
twenty-four
hours.
The
napkin
must
be
changed
at
night,
and
again
in
the
morning,
for
a
fresh
one
wrung
out
in
cold
water.
When
the
cream
cheese
comes
out
of
the
dining-room,
it
must
be
again
tied
up
in
a
clean
damp
napkin
and
taken
immediately
to
the
dairy.
Grewelthorp
Cream
Cheese
is
equally
simple
in
its
manufacture.
Take
one
quart
of
new
milk,
and
put
it
with
a
few
drops
of
rennet
in
a
warm
place,
where
it
must
remain
for
twenty-four
hours.
Then
put
in
a
little
salt,
stir
the
milk
well,
tie
it
up
in
a
cloth,
and
hang
it
up
in
the
dairy
to drain.
If a
richer
cheese
is
required,
add
half
a
pint
of
cream
to
the
new
milk.
A
number
of
soft
cheeses
may
be
made
with
the
help
of
some
tinned
iron
cylindrical
moulds
open
at
both
ends.
These
moulds
may
be
of
various
diameters
and
depths.
Some
loose
squares
of
wood,
some
entire
and
others
perforated,
of
various
sizes,
to
serve
as
bottoms
and
tops
of
the
moulds,
must
also
be
provided
;
and
straw
mats
of
the
same
size
as
the
boards
are
also
desirable.
A
good
average
size
for
the
moulds
is
five
inches
in
diameter,
and
four
inches
in
depth.
About
two
quarts
of
milk
are
required
to
make
one
cheese
for
this
size
mould.
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