Wednesday

PEPPERY CREAM CHEESE



TAKE EQUAL QUANTITIES OF SINGLE CREAM AND MILK - 1/2 LITRE AND BRING SLOWLY TO BLOOD HEAT I.E. ABOUT 100 DEGREES F AND STIR IN ABOUT 3 TBSPOONS OF BUTTERMILK AND POUR THE MIXTURE INTO A GLASS BOWL. COVER THE BOWL AND LEAVE IT FOR ONE OR TWO DAYS UNTIL THE MIXTURE RESEMBLES CURD. PLACE A MUSLIN CLOTH IN A COLANDER AND POUR THE SET CURD IN IT. FOLD THE MUSLIN CLOTH OVER AND LEAVE IT TO DRAIN IN THE REFRIGERATOR FOR 1 MORE DAY. MIX FINELY CHOPPED PARSLEY INTO THE CURD AND PRESS INTO A CHEESE MOULD WHICH HAS BEEN LINED WITH 2 LAYERS OF CHEESE CLOTH. COVER AND CHILL FOR ANOTHER DAY. THEN UNMOLD THE CHEESE AND COVER WITH CRACKED PEPPER.

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