Regency Dish: Cream Cheese

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Cream Cheese Take twelve quarts of new milk and one quart of cream put them together with two spoonfuls of rennet or less according to its strength just warm when it has stood till the curd is produced lay a cloth in the vat which must be made of a proper size for lhe cheese cut out the curd with a skimming dish and put it into the vat till it is full turning the cheese cloth over it as the curd settles lay on more till you have put on as much as will make one cheese When the whey is drained out turu the cheese into a dry cloth and Jay a pound weight upon it at night turn it out into another cloth
cloth and the next morning salt it a little then having made a bed of nettles or ash leaves to lay it on cover it with the same shifting it twice a day for about ten days in wbich time it will be fit for use

The New London Family Cook: Or, Town and Country Housekeeper’s Guide (1818)

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