CHEESE-MAKING EQUIPMENT
Devices used in the process of making cottage, Neufchatel, and cream cheese are given, accompanied by directions for the use of each of these devices in the making of these cheeses.
Construction of Drainer.—The rack shown in the figure is 13 inches wide, 13 inches long, and 10 inches deep. The corner posts extend 1-1/2 inches above and below the strips at the top and bottom with the tops rounded as shown in the illustration. The bottom slats fit loosely into notches, hence they may be removed when the draining rack is washed. The materials required are four corner posts 1-1/2 × 1-1/2 inches; 15 strips 1 × 3/8 × 13 inches and 2 strips 1 × 3/8 × 13 inches notched to receive the bottom slats. Pine or poplar may be used for the construction of this device.
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Construction of Press.—3 or 4 inch poplar boards 18 × 18
inches are used for this press. Cleats are placed on the back of
these boards to keep them from warping. The lower board of
this press has a circular groove which has an outlet in one side
to allow the whey to drain off.
