To make Cream Cheese without Cream.
Take a quart of milk warm from the cow and two quarts of boiling water. When the curd is ready for the cheese-vat, put it in, without breaking it, by a dishful at a time, and fill it up as it drains off. It must not be pressed. The cheese-vat should have holes in it all over like a colander. Take out the cheese when it will bear it, and ripen it upon rushes: it must be more than nine inches deep.