Curds And Cream

Take a pint of new milk, and half a pint of cream; warm them together with a spoonful of rennet; cover the pan with a cloth wrung out in cold water till the curd is set, then gather it; lay it on rushes till all the whey has run out. Serve in a bowl with cream poured over it.

Cream Curds

Take a quart of cream and six eggs, mix them well together; set on the fire to boil in a pan, three quarts of water with a little salt in it; when it boils put in a tablespoonful of vinegar, or a pint of thick sour buttermilk; then stir in the eggs and cream, and as the curd rises keep sprinkling in a little cold water with your hand. "When sufficiently risen take it off the fire; let it stand a little; lay a wet cloth on a sieve or colander; skim the curds on to it, put them in a cool place; next day turn them on to a dish, and they are ready to serve and excellent to eat.

Gallino Curds And Whey As In Italy

Take a number of the rough coats that line the gizzards of turkeys and fowls; clean them from what they contain, rub them well with salt, and hang them to dry; when used break off some bits and put over them some boiling water; in eight or nine hours use this liquor as you do other rennet. It makes a much more delicate curd. Put three or four pints of milk into a pan, make it a little warm, and add some of the Gallino liquor; when the curd is come, put it with a saucer into a china basin, filling it up as the whey runs from it without breaking or pressing the curd; if done only two hours before it is wanted it is very light and good.

Devonshire Cream

Let the milk stand twenty-four hours; then put the pan on a warm hearth, where it must remain till the milk is quite hot, but on no account let it boil, as it would spoil the whole; you may judge when it is enough scalded as a ring will form in the cream round the pan the size of the bottom of it; then remove the pan into the dairy and skim it next day. Observe that the fire should be slow, and in summer the milk, previous to scalding, need not stand more than sixteen hours. Butter made of this cream is excellent, and in Devonshire it is usual to do so.

Devonshire Curd

Put warm milk into a bowl; turn it with a bit of rennet; then put some of the above scalded cream, a little sugar and cinnamon on the top, taking care not to break the curd.

Clotted Cream

The milk which is put into the pan one morning is to stand till the next; then set the pan (which is best of brass like a preserving pan) on a hot hearth, or in a copper tray full of water; put this on a stove for from ten to twenty minutes, according to the quantity of milk and the size of the pan. When bladders rise on the surface you will know it is near boiling - when it is enough done, and must instantly be removed and the pan placed in the dairy till next morning, when it may be skimmed, and is ready for use to eat plain with fruit, etc., or it may be made into butter.