CHAPTER XLIII 



SOFT-CHEESE-MAKING 



T N European countries there are many varieties 

 ■*■ of soft cheese made. These cheeses are gain- 

 ing favor on this continent. Some of the varieties 

 are easily made at home, and make a pleasant 

 change. 



COTTAGE OR DUTCH CHEESE 



Let fresh milk stand in a warm clean place 

 ( ioo° ) until the milk sours and the curd separates 

 from the whey. Turn the curd into a coarse cot- 

 ton bag or towel and hang to drain in a mod- 

 erately cool place for twenty-four hours or until 

 the curd is free from whey. Add salt and cream 

 to suit the taste and mould with the hands into 

 small balls, or press into a dish. 



Thick sour milk may be set over warm water 

 until the whey separates. The water must not be 

 too hot, or the curds will be hard and dry. Drain 

 and prepare as already described. 



Cottage cheese may be eaten as it is, or with 

 cream and sugar; with cream, pepper, and salt; 

 or with stewed fruits. A good cottage cheese 

 should have a soft, smooth texture, being neither 



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