134 THE STORY OF MILK 



in ten tablespoonfuls of water and use one spoonful 

 of the solution for each 10 lbs. of milk. 



If a starter is used the rennet solution is added im- 

 mediately after the starter is put in; if no starter is used 

 the milk is left for five or six hours at 80° F. to ripen be- 

 fore adding the rennet. The milk will curdle overnight. 



After draining for thirty minutes on cotton sheeting 

 the ends of the cloth are tied together and a weight is 

 placed on top to press the curd gently until the desired 

 consistency is attained. 



Salt may be worked in at the rate of 2)^ ounces to 10 

 lbs. of curd. If desired, add sweet or sour cream at 

 the rate of Y^ pint to 10 lbs. of curd or Y pint of cream 

 to the product from 30 lbs. of milk. 



It will be seen that Cottage cheese made with rennet 

 is really the same as Neufchatel cheese, the only difTer- 

 ence being in the form and packing or wrapping of the 

 finished cheese. 



Snappy Cheese. — By allow^ing the sour skim milk 

 curd to ferment under careful regulation, a variety of 

 sharp, snappy, more or less hard cheese can be made. 

 Though there is no general demand for them, some 

 kinds are quite popular in their own restricted localities. 

 The Danish Appetite cheese is only one of the many vari- 

 eties which have as many names. 



Club Cheese and similar varieties are made by grind- 

 ing up old dry cheese with a little butter and packing 

 the product in jars or other attractive packages. Amer- 

 ican, Roquefort, or any other well-known type may be 

 used as the stock for these cheeses. Everywhere they 

 are favorites in dining cars and lunch rooms. 



Whey Cheese. — In Switzerland the so-called Zieger 

 cheese is made from sour whey, the albumin being coag- 



