Cream Cheese
Dear Aunt Daisy, The following variation of Cream Cheese may be of interest to The Listener readers. It makes a nice tasty savoury for supper biscuits, or for a lunch paste, or for almost any occasion. A doctor gave it to me many years ago when I was on a diet, and it certainly did add a little variety to my food, It is the cayenne pepper and the caraway seeds which give it the "tang," I think. Recipe: Allow a cup of milk (say) to go thick. In the winter season, when milk won’t go sour, it is often necessary to make a junket with a little rennet, to coagulate the milk. Turn the curds into a muslin bag, and hang it up to strain out the water or whey.- Then turn the bag inside out, and scrape the curds on to a plate, add salt to taste, a pinch of cayenne pepper, and about 6 to 9 caraway seeds. Also, if desired, a little chopped spring onion, or parsley, or both, may be added. I have tried this out on many folk, young and old, and it has always proved a prime favourite, especially as a sup- per or savoury filling. If caraway seeds are unobtainable, put a drop or two of caraway essence. For large quantities, of course, add more caraway seeds and pep-per-but my recipe is really just for a breakfast cup of sour milk,
M.
C.
_ Mount Eden. |
Thank you, M.C. It is similar to a Danish cheese, but much easier to make than the Danish one.
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New Zealand Listener, Volume 15, Issue 378, 20 September 1946, Page 27
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264Cream Cheese New Zealand Listener, Volume 15, Issue 378, 20 September 1946, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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