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Cheese, Bath Cream

Put a gallon of new milk and two quarts of cold spring water into the cheese-tub, with sufficient rennet to turn it. More will be required than if milk alone were used. When the curd comes let the whey drip from it, then pour a little water over it and let it drip again. Fill a vat with the curd, place a weight upon it, and apply dry cloths for a day or two. Turn it out on a plate, cover it with another plate, and turn occasionally. It will be ready for use in a fort-night. Neither salt nor colouring are required.