From: A True Gentlewomans Delight, 1653
Take five quarts of new Milk from the Cow, and one quart of Water, and one spoonful of Runnet, and stirre it together, and let it ſtand till it doth come, then lay your Cheeſe cloth into the Vate, and let the Whey soak out of it self; when you have taken it all up, lay a cloth on the top of it, and one pound weight for one hour, then lay two pound for one hour more, then turn him when he hath ſtood two houres, lay three pound on him for an hour more, then take him out of the Vate, and let him lie two or three houres, and then salt him on both ſides, when he is salt enough, take a clean cloth and wipe him dry, then let him lie on a day or a night, then put Nettles under and upon him, and change them once a day, if you find any Mouse turd wipe it off, the Cheese will come to his eating in eight or nine dayes.
From: Sir Kenelm Digby's The Cloſet Of Sir Kenelm Digby Knight, Opened/em>, 1669
Take three quarts of the last of the ſtroakings of as many Cows as you have; keep it covered, that it may continue warm; put to it a ſkimming dishful of Spring-water; then put in two spoonfuls of Runnet, so let it ſtand until it be hard come: when it is hard come, set your fat on the bottome of a hair-ſieve, take it up by degrees, but break it not; when you have laid it all in the fat, take a fine cloth, and lay it over the Cheese, and work it in about the ſides, with the back of a Knife; then lay a board on it, for half an hour: after half an hour, set on the board an half pound ſtone, so let it ſtand two hours; then turn it on that board, and let the cloth be both under and over it, then pour it into the fat again; Then lay a pound and half weight on it; Two hours after turn it again on a dry cloth, and salt it, then set on it two pound weight, and let it ſtand until the next morning. Then turn it out of the Cheeſe-fat, on a dry board, and so keep it with turning on dry boards three days. In case it run abroad, you must set it up with wedges; when it begins to ſtiffen, lay green graſſ or ruſhes upon it: when it is ſtiff enough, let ruſhes be laid both under and over it. If this Cheese be rightly made, and the weather good to dry it, it will be ready in eight days: but in case it doth not dry well, you must lay it on linnen-cloth, and woollen upon it, to haſten the ripening of it.
Ingredients:
3l fresh milk
500ml water
1 tbsp rennet
sea salt, to taste
Method:
If the milk is cold, pour into a saucepan and gently warm to blood heat (this makes the rennet work better). Stir in the water then take off the heat and add the rennet. Stir to combine then set aside until the curds develop (about 8 hours).
Line a large sieve with a double layer of muslin (cheese cloth) then cut the curds with a knife. Catch the curds with a slotted spoon or strainer, then transfer to the muslin-coated sieve. Allow the whey to drain naturally then cover with the sides of the cheese cloth and top with a board. Leave to drain for 30 minutes.
Now put on top a brick and allow to drain for 2 hours. Remove the board and brick, carefully turn the cheese over, replace the board and brick and drain for 2 hours more. At the end of this time, remove the cheese and cheese cloth. Line the sieve with a fresh double layer of cheese cloth and carefully transfer the drained curds inside, salting them to taste as you do so. Wrap tightly in the cheese cloth to cover, put the board back and let it drain over night.
At this point it can be used for cheesecake (only season lightly with salt if using for this. If you want to make cheese from it, turn out of the cheese cloth onto a board. Mould into a cheese shape and use wedges to contain the sides if needed. Set a second board on top, weigh down with 2 or 3 tins and allow to drain and stiffen over night.
The following day, transfer to a clean board and weight again. Repeat this process for 3 days.
After this time, wrap in a linen cloth, put in your pantry, or a cool, dry, place and allow to mature for 8 days before eating.
If everything has gone well, you will get a soft but dry cheese. When transferring to boards you can add herbs and spices as you please.
Note, don't discard the whey it's very healthy and is great used in cakes in place of water or added to morning oats. Simply pour into bottles and store in the refrigerator.
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