If the weather
is cold, cover them with a linnen and woollen cloth; in case you cannot get
stroakings, take five quarts of new Milk, and one of Cream. If the weather
be cold, heat the water that you put to the stroakings. Turn the Cheese
every day, and put to it fresh of whatsoever you keep it in. They are
usually ripe in ten days.
TO MAKE SLIPP-COAT-CHEESE
Master Phillips his Method and proportions in making slippe-coat Cheese,
are these. Take six wine quarts of stroakings, and two quarts of Cream;
mingle these well together, and let them stand in a bowl, till they are
cold. Then power upon them three pints of boiling fair water, and mingle
them well together; then let them stand, till they are almost cold, colder
then milk-warm. Then put to it a moderate quantity of Runnet, made with
fair water (not whey, or any other thing then water; this is an important
point), and let it stand till it come. Have a care not to break the Curds,
nor ever to touch them with your hands, but only with your skimming dish.
In due time lade the Curds with the dish, into a thin fine Napkin, held up
by two persons, that the whey may run from them through the bunt of the
Napkin, which you rowl gently about, that the Curds may dry without
breaking.
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