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Pennsylvania Cream Cheese
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The cheese called by this name is not in reality made of cream. Take
three gallons of milk, warm from the cow, and strain it into a tub, have
a piece of rennet two inches square, soaked in half a pint of water for
several hours, drain off the water, and stir it in; when it is
sufficiently turned, cut the curd, spread a thin linen cloth over the
top, and as the whey rises, dip it off with a saucer, put the curd as
whole as possible into a cheese-hoop about the size of a dinner plate,
first spreading a wet cloth inside, then fold the cloth smoothly over
the top, put a weight on the top heavy enough to make the whey drain out
gradually. In six or seven hours it will be ready to take out of the
press, when rub it over with fine salt, set it in a dry dark place,
change it from one plate to another twice a day, and it will be fit for
use in less than a week.
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