24 farmers' bulletin 960. 



visable to use a very slightly larger quantity of the curdling agent 

 than for Xeufchatel. 



If the milk is not pasteurized, warm or cool it to the temperatures 

 mentioned aboyp, add starter and rennet as described, and set ny\ny 

 to curdle. 



If starter is not used, the milk is set away for seyeral hours, at the 

 temperature described, before the rennet or other curdling agent is 

 added. After thoroughly stirring, the milk is set away at the same 

 temperature to curdle. In either process the time necessary for 

 proper curdling is from IG to 18 hours. It is often conyenient to set 

 the milk to curdle oyernight. 



Pour the €oagulum or curdled milk upon the drain cloth and allow 

 it to drain from 2 to -t hours, or until practically no whey drips from 

 the cloth and the curd is comparatiyeh' dry. 



Scrape the curd toward the center of the cloth and tie the diagonal 

 corners of the cloth together to facilitate handling. 



If ice is ayailable place the bag or curd in crushed ice and leaye it 

 for 3 hours or longer. If ice is not ayailable allow the curd to 

 drain an extra hour or more. 



Place the bag of curd between two clean boards, put a 50-pound 

 weight upon it, and let it stand. Pressing should cease when there is 

 a yield of about 4| pounds of Neufchatel or about 5| pounds of cream 

 cheese. This will take about G or 8 hours. If a cider or other screw 

 press is ayailable the time required for pressing is about li hours. 



Remoye the curd from the cloth into a pail, sprinkle two leyel 

 tablespoonfuls of fine salt over the curd, and thoroughly mix w^ith a 

 potato masher until it has a smooth, buttery consistence. Running 

 the cheese through a food chopper or working it with a butterworker 

 produces the same result. 



Place the cheese in a crock or enameled dish until ready for use. 



Mold the cheese into conmiercial packages by means of the food 

 chopper, special attachment, and cheese cutter. 



Wrap in tin foil or aluminum foil, or pack in glass jars. 



Keep the cheese at a temperature of 50° F. or below until con- 

 sumed. At that temperature Neufchatel and cream cheese should 

 keep from 6 to 12 days, and pimiento-cream cheese should keep nearly 

 a month. 



THE USE OF NEUFCHATEL AND CREAM CHEESE IN THE DIET. 



In nutritiye yalue these cheeses compare favorably with other 

 staple foods, especially meat. They are easily digested when taken 

 in moderate quantities and in combinations with other foods, and. 

 being rich in protein and fat, they easily replace such foods as meat, 

 fish, and eggs. There are many foods with which they combine to 



