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Updated: June 19, 2025
Take the night's cream, and put it in 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 on 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 cloth-binders round it, which are to be tightened as occasion requires.
Our guns, which had the choice of few orchards or buildings to screen their flashes, were vigorously searched for when they opened fire. Bonar Farm, Dene Farm, Rennet Farm places of ill name during the fighting for the Plate Becque were freely shelled. From the explosion of a chance 4.2 Ellis and several men in D Company were casualties.
A piece of rennet kept in lukewarm water since the preceding evening, is put into the tub in order to curdle the milk, and the curd is coloured by an infusion of marigolds or carrots being rubbed into it.
There is one thing which I may observe particularly, relating to the Rennet Bag; which is, that the Calf should suck it full about an hour before it is kill'd, that there may be more and fresher Curd in it; tho' in the killing of Calves it is a Rule to let the Calf fast some time before killing, which we are told contributes to the Whiteness of the Flesh.
Mix the two juices together, and stir them into the warm milk immediately after you have put in the rennet. You may use sage juice alone; but the spinach will greatly improve the colour; besides correcting the bitterness of the sage.
One pint of milk slightly warmed and sweetened and flavored, add one large teaspoon of liquid rennet. Stir for a moment and set it in a refrigerator. To be eaten with sugar and cream. One pint of milk and 2 eggs. Beat the eggs, add the milk heated almost to the boiling point. Stir in 2 tablespoonfuls of sugar. Return to the double boiler, and cook for about 3 minutes, stirring gently all the time.
The rennet bag should be kept perfectly sweet and fresh: if it be in the least degree tainted, the cheese will never have a good flavour. STINGS. The stings of bees are often more virulent than those of wasps, and attended with more painful effects. The sting being barbed, it is always left in the wound.
At first a big bowl of fat, sour cabbage soup was served with rye biscuits in, but without meat, then the same soup was eaten with meat cut into small pieces; then they ate roast meat pork, goose, veal or rennet, with gruel then again a bowl of soup with vermicelli, and all this was usually followed by dessert.
When it hardens, cover it with nettles on a pewter plate. What is called Rush Cream Cheese is made as follows. To a quart of fresh cream put a pint of new milk, warm enough to give the cream a proper degree of warmth; then add a little sugar and rennet. Set it near the fire till the curd comes; fill a vat made in the form of a brick, of wheat straw or rushes sewed together.
As for the famous Stilton Cheese, which I have already published the Receipt of, we are to make the Rennet strong of Mace, by boiling the Mace in the Salt and Water, for without that is done, the Cheese will not have the true Relish that the first famous Stilton Cheeses had; and without the People of Stilton keep up the antient way of making it, agreeable to the old Receipt, they must of necessity lose the Reputation they have gain'd by their Cheeses.
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