 | Repertory of arts, manufactures and agriculture - 1794 - 514 pages
...for making it. The following is the receipt. Take the nights cream, and put it to the morting's new milk,, with the rennet; when the curd is come, it is not to be broken, as is done with other cheefes, but take it out with a foil-difh altogether, and place it in... | |
 | Thomas James Rawson - Agriculture - 1807 - 338 pages
...excellence of English cheese is supposed principally to consist. Stilton-cheese. Take the night's cream, put it to the morning's milk with the rennet ; when the curd is come, it is not to be broken, as with other cheeses, but taken on a dish all together ; place it in a sieve to drain gradually,... | |
 | Encyclopaedia Perthensis - 1807 - 900 pages
...of the Repyitirj nf Arts and Mamtfiitfurrj : Take the night/s cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be -broken, as is done with other cheeks, Kit lake it Out with a foil-did) alSTILPO, ,1 celebrated philotophfr... | |
 | John Redman Coxe, Thomas Cooper - Industrial arts - 1812 - 516 pages
...for making it. The following is the receipt. Take the night's cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be broken, as is done with other cheeses, but tak« it out with a soil-dish altogether, and place it in... | |
 | Great Britain. Board of Agriculture, John Smith - Agriculture - 1813 - 532 pages
...pound of salt is allowed to have been expended on 20 of cheese. • « . . , .-.••.i To make cheese in the Stilton way: " Take the night's " cream and put it to the morning's milk, with the ren" net; when the curd is come, it is not to be broke, as " is done with other cheeses ; but take... | |
 | Josiah Twamley - Butter - 1816 - 546 pages
...has been called the Parmesan of England, is made in the following manner: The night's cream is .put to the morning's milk, with the rennet : when the curd is come, it is not broken, as is usual with other cheese, but is taken out whole, and put iuto a sieve, to drain gradually.... | |
 | Encyclopedias and dictionaries - 1816 - 808 pages
...Repofilorj of Arts and Manafaflures : Take the night's cream, and put it to the morning's flew mi'k, with the rennet ; when the curd is come, it is not to be broken, аз is done with other cheefes, but take it out with a foil-dull altogether, and place it... | |
 | Maria Eliza Ketelby Rundell - Formulas, recipes, etc - 1819 - 430 pages
...time. 320. Mtthod of making Stilton Cheese. Take the night's cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be broken, as is done with other cheeses, but take it out with a soil dish altogether, and place it on... | |
 | John Nicholson - Agriculture - 1820 - 474 pages
...making the much-admired Stilton cheese, in England, as communicated by Mr. Monk, is as follows : ' Take the night's cream and put it to the morning's milk with the runnet. When the curd is come, it is not to be broken, as is done with other cheeses ; but take it... | |
 | Maria Eliza Rundell - 1837 - 596 pages
...smell. 785. Method of making Stilton Cheese. Take the night's cream, and put it to the morning's new milk, with the rennet ; when the" curd is come it is not to be broken, as is done with other cheeses, but take it out with a soil dish all together, and place it... | |
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... a sieve to drain gradually, and, as it drains, keep gradually pressing it, till it becomes firm and dry ; then place it in a wooden hoop ; afterwards to be kept dry on boards, turned frequently, with... 
