The 1901 Cookbook Archive
No. 3659 — Cream Cheese for Tea or Breakfast
English historical translation of Molokhovets recipe No. 3659 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 4 bottles cream to the point of boiling in a saucepan. As soon as it rises, remove from heat and let the foam subside.
Add no more than ½ glass vinegar, ⅓ teaspoon salt and 2 teaspoons sugar. Stir and return to the stove until curds form.
Pour into a napkin, tie with a cord and suspend above a bowl to drain.
After six or seven hours place the tied bag on a dish under a light weight for two hours.
Remove the weight, untie and pull back the cloth, cover with a plate and turn out the cheese.
The author keeps it cool beneath a damp, wrung-out cloth and recommends no more than five days.
Historical editorial note: The author's five-day storage period is not a validated modern shelf life for homemade cream cheese.
Original source: Read Russian recipe No. 3659. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.