Cottage Cheese.—Cottage cheese has been produced from time immemorial upon the farm. Ordinarily, it is made from milk that has been allowed to stand until it thickens by natural souring. It is then skimmed. After skimming, the rather firm mass of loppered milk is stirred with a large wooden spoon.
Simultaneously with the gentle breaking of the coagulum the temperature of the mixture of whey and curd is gradually raised to about 95 degrees Fahrenheit and maintained at that temperature for five minutes. This mixture should be stirred occasionally but not vigorously. Too much stirring will cause the mass to drain slowly. After this heating process the mixture of whey and curd is poured into the draining cloth; usually muslin or cotton sheeting is stretched over the draining rack, which is especially constructed for this purpose. Such a rack as shown in the illustration can be made very easily and at a small cost. Thirty pounds of milk per rack may be easily handled. Perhaps, in handling the milk in this quantity, it would be advisable to make the rack somewhat longer than the one illustrated. A rack rectangular in shape, 13 inches wide, 36 inches long and 10 inches deep is sufficient. The draining mixture is left undisturbed for half an hour and then the curd is worked toward the center of the cloth by means of a spoon or ladle. The last of the whey is removed by raising and lowering repeatedly the ends of the draining cloth. After draining the curd in this manner the corner of the cloth is folded over to form a sack and the curd is placed between the heavy boards or press. If more pressure is needed weights may be placed on the top board. When the curd has acquired the consistency desired it is salted to suit the taste, and usually a small amount of cream is added. The use of the latter, however, is entirely optional.
The expulsion of the whey by heating hardens the particles of curd, giving a grainy texture to the mass.
Neufchatel Cheese.—Fresh clean milk is required to make a high-grade Neufchatel cheese. In no case should the milk be over twelve hours old. A slow development of a clean acid flavor is demanded. The addition of a commercial lactic starter in small
