No. 3652 — Fresh Full-Fat Cheese
English historical translation of Molokhovets recipe No. 3652 from the 1901 Russian cookbook, retaining original methods and measures.
Warm whole milk, with extra cream if richer cheese is desired, until slightly warmer than freshly drawn milk.
Add rennet preparation No. 1 from recipe No. 3651; for ¾ vedro milk the source gives ½ glass whey that has held the calf's stomach.
Stir until curds separate, drain the whey, tie the curds in a napkin or bag and press under a board and stones for 8–10 hours.
Remove, salt the surface or wrap in cloth moistened with salt water. The author considers it fresh for three or four days.
Once it begins tasting bitter, the original suggests shade drying, repeatedly wrapping in saltwater cloth for 24 hours and turning daily. When dry, wrap in cloth soaked with beer; some add salt and caraway.