Take a small pan of fresh morning's milk, warm from the cow is best, and mix with the cream skimmed from an equal quantity of the last night's milk. Warm it to blood heat, pour into it a cup of water, in which a piece of rennet the size of two fingers has soaked all night, and put it in a warm place till the curd is formed. Cut the curd into squares, lay over it a thin straining cloth, press it down, and dip out all the whey that rises through it. Then put the curd in the cloth, squeeze it dry, then crumble and salt it to taste. Wash the straining cloth, lay it in the cheese hoop (a bottomless vessel the size of a dinner plate, perforated with small holes,) put the crumbled curd into the cloth, and fold the rest of the cloth over it. Put on the cover, and set a weight on it. In six hours turn the cheese, and let stand six hours longer. Then take it out, rub it with fresh butter, and set it in a dark, dry place. Turn it every day for four or five days, when it is fit for use; and it must be eaten immediately when cut. It will keep but a few days, even in cold weather.