Take a quart of new milk and a quart of cream; warm them together, and
put to it a spoonful of runnet; let it stand three hours; then take it
out with a skimming-dish; break the curd as little as possible; put it
into a straw vat, which is just big enough to hold this quantity; let it
stand in the vat two days; take it out, and sprinkle a little salt over
it; turn it every day, and it will be ready in ten days.