NEUFCHATEL AND CREAM CHEESE. 19 



thermometer of this kind is not expensive, and when not in use 

 shoukl always be kept in tlie case. 



Starter hottles. — Pint milk bottles, which may be covered with 

 glass tumblers, are needed for holding the starter, although the size 

 of the containers depends, of course, upon the quantity of cheese 

 made. Pint fruit jars also can be used; and may be covered with 

 bowls. 



Shotgun cans. — These cans are usually 9 inches in diameter, 20 

 inches high, and hold about 4 gallons of milk. For work on a small 

 scale a 10-quart, heavily tinned or enameled pail may be used satis- 

 factorily. 



Rennet and feys'in. — Commercial liquid rennet and powdered pep- 

 sin have been found to be satisfactory curdling agents. Fresh junket 

 tablets also j)roduce good results. 



Milk agitator. — A stirrer is desirable to cause a uniform distribu- 

 tion of rennet oi" starter and to aid in preventing a too rapid rising 

 of the cream. A long-handled spoon may be used if only a small 

 quantity of cheese is made. 



Draining rack. — The rack shown in figure 1 is rectangular, 13 

 inches wide, 36 inches long, and 10 inches deep. The corner posts 

 extend 1| inches beyond the strips at top and bottom, with the top 

 rounded, so that a ring may fit over them. The bottom slats fit 

 loosely into notches and are removable for washing purposes. The 

 materials required are 4 corner posts 1| by IJ by 10 inches, 9 strips 1 

 by § by 36 inches, and 6 strips 1 by f by 12^ inches, notched to receive 

 bottom slats, all made of pine. A cloth is fastened upon each frame 

 and the contents of one can poured upon each cloth. For small- 

 scale operations an orange crate or a boiler or pail may serve the 

 same purpose. 



Drain cloth. — Unbleached cotton sheeting is recommended for this 

 purpose. A fine-meshed cloth gives strength and aids in preventing 

 losses of fat and casein. The size of the cloth depends upon the 

 nature of the draining rack. Each cloth shoukl be 45 inches long 

 and a j^ard wide, with the ends hemmed. After use each should be 

 quickly and carefully washed and dried in order to increase the 

 period of its usefulness. 



Press. — If a screw press is available, its use is to be recommended. 

 A 50 or 60 pound weight, such as a can of water or bucket of stones, 

 left upon the curd overnight usually proves to be satisfactory. (See 

 figs. 2 and 3.) 



Curd toorker. — For small-scale operations a bread mixer or a 

 potato masher may be used to give the curd proper consistence and 

 to incorporate the salt. When working on a larger scale a butter- 

 worker or food chopper will serve the same purpose. 



