Home-Made Cheese
Dear Aunt Daisy, In the early days of the Colony-he-fore the days of cheese factories-many farmers’ wives supplemented their incomes by making and selling cheeses. I had a recipe for one made with new milk but have mislaid it-however, am enclosing one made with cream. I have made it and it is very good, though richer than a cheese made with milk.’ Perhaps B.M.S. would like to try it if no one has forwarded a recipe made with new milk.-Gran, Marlborough. A Simple Cream Cheese: Put a little salt into 1 pint of very thick, sweet cream, stir into it, having previously slightly warmed it, 1 tablespoon of rennet, and pour the whole into a scalded linen cloth, which has been laid on a soup plate. Let it remain in a warm kitchen for 12 hours, then change into a clean cloth, wetted as before; tie it up and hang it in a cool larder, change the cloth daily for 3 days, when the cheese should be firm. Smack it into shape and lay it on a clean plate, turn it daily until it looks buttery. Quantities could be doubled. . :
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19560329.2.49.2.2
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New Zealand Listener, Volume 34, Issue 869, 29 March 1956, Page 23
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192Home-Made Cheese New Zealand Listener, Volume 34, Issue 869, 29 March 1956, Page 23
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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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