178 MARKET DAIRYING 
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 
teaspoonful 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. 
