202 DAIRY FARMING 



parchment paper before putting the cheese into them. 



Some use wide-mouthed, single service milk bottles for 

 packing cottage cheese. 



Marketing. When much cheese is made, it should 

 be marketed at fancy grocery stores and meat markets. 

 If made on farms that operate daily milk routes in the 

 city, much cheese can be sold on these .routes to con- 

 sumers direct, thus saving the middleman's profits. The 

 average retail price of the cheese is ten cents per pound. 



The yield of cottage cheese, when made according to 

 the methods herein described will approximate 15 pounds 

 of cheese per 100 pounds of skim-milk. 



MAKING NEUFCHATEL CHEESE. 



There are two methods by which American Neufchatel 

 cheese may be made, namely, with and without the use 

 of starter. The method of making the cheese without 

 starter is as follows : Place the night's milk preferably in 

 shotgun cans and cool to a temperature as near 70 de- 

 grees F. as possible. Next add at the rate of about one 

 teaspoon ful of rennet extract for each hundred pounds of 

 whole milk. The rennet should first be diluted in a cup 

 of water and then thoroughly mixed with the milk. If 

 the temperature of the milk is kept at 70 degrees F. it 

 will be thoroughly curdled in from 15 to 20 hours, when 

 it should be perceptibly sour to the taste. The actual 

 amount of acidity at this stage should be about 0.3 per 

 cent. The curd is now poured onto a strainer rack cov- 

 ered with a cotton strainer cloth, or it may be poured 

 or dipped into cotton bags, to drain. After the curd has 

 drained an hour, light pressure should be applied to it 

 which may be gradually increased to hasten the draining. 



