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Simple Curds And Cream Cooking Recipe

Below is the quick and easy cooking recipe for Curds And Cream.

Put three or four pints of milk into a pan a little warm, and then add rennet or gallina. When the curd is come, lade it with a saucer into an earthen shape perforated, of any form you please. Fill it up as the whey drains off, without breaking or pressing the curd. If turned only two hours before wanted, it is very light. But those who like it harder may have it so, by making it earlier, and squeezing it. Cream, milk, or a whip of cream, sugar, wine, and lemon, may be put into the dish, or into a glass bowl, to serve the Curds And Cream with the curd.—Another way is to warm four quarts of new milk, and add a pint or more of buttermilk strained, according to its sourness. Keep the pan covered till the curd be sufficiently firm to cut, three or four times across with a saucer, as the whey leaves it. Put it into a shape, and fill up until it be solid enough to take the form. Serve the Curds And Cream with plain cream, or mixed with sugar, wine and lemon.


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