{"id":7354,"slug":"a-delicious-cream-cheese","title":"A DELICIOUS CREAM CHEESE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Sweet milk","butter","salt"],"ingredients_norm":["sweet milk","butter","salt"],"steps":["Sweet milk is allowed to stand until it is like a jelly, but does not separate.","Then it is poured into a cheese-cloth bag and hung up to drain until all the water is out of it and only the rich creamy substance remains. Sometimes it takes from twelve to twenty-four hours.","At the end of this time the cheese is turned from the bag into a bowl; then to every pint of the cheesy substance a tablespoon of butter is added and enough salt to season it palatably.","Then it is whipped up with a fork until it is a smooth paste and enough put on a plate to make a little brick, like a Philadelphia cheese.","With two knives, one in each hand, lightly press the cheese together in the shape of a brick, smooth it over the top and put it away to cool."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"One quart of rich sour milk will make a good sized cheese.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w58:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e66330ba3af51147f1d2fa7b4d13158f89b761fd4095cbbd02fcf7ecb36ce8a","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/a-delicious-cream-cheese"}