Part 5

Neufchâtel attachment.--The attachment for molding Neufchâtel and pimiento-cream cheeses consists of a tin form having a conical shape with a tube attached. The cone has a 2¼-inch base which gradually tapers down to a tube whose diameter is 1½ inches. (See fig. 10.) The distance from the base of the cone to the tube attached is 3¼ inches: the tube is about 5 inches long. A vertical lip about one-quarter of an inch across makes it possible to connect the tube to the food chopper; the attachment fits into the ring of the chopper.

Cream-cheese attachment.--The cream-cheese attachment consists of a ring to which a rectangular-shaped molding tube is soldered. (See fig. 10.) The base of the tube is 2⅛ inches wide and fifteen-sixteenths of an inch thick. The delivery end of the tube, which is 2⅛ inches wide and three-quarters of an inch thick, is cut back one-third of an inch at each corner and V-shaped pieces of tin removed. The lips of the tube are then drawn together until there is about one-sixteenth of an inch of free space at each corner.

Belt conveyer.--The belt conveyer used in removing the cheese as it leaves the attachment is shown in fig. 11. It is a rectangular-shaped box, 20 inches long, 6 inches wide, and 4¾ inches deep, with the ends and top removed. Five bearings fit into the notches on one side and holes on the other side in two strips of iron fastened to the upper edges of the two open ends of the box. A 3½-inch canvas belt runs snugly though not tightly upon the rollers. The materials required are two pieces of maple 4¾ inches wide, one-half inch thick and 20 inches long; four oak rollers 4⅜ inches long and 1¾ inches in diameter; one oak roller 4⅜ inches long and 1½ inches in diameter. The rollers have a one-sixteenth-inch clearance and are beveled one-eighth of an inch from bearing to outer face. In addition, two 20-inch strips of galvanized iron 1 inch wide and one-eighth of an inch thick are needed. In both ends of one of these strips of iron there are four outward-slanting notches which are one-half inch deep and one-eighth inch wide, and evenly spaced between the ends there are three additional vertical notches of the same size. There are 11 one-eighth-inch holes in the second iron strip, corresponding to, parallel with, and of the same height as the bottom of the notches of the first strip. The boards and strips of iron are joined together by means of screws.

Cheese cutter.--A cheese cutter consists of a rectangular framework of poplar over which 7 fine wires are drawn. (See fig. 12.) The wires are fastened by means of iron pegs or screws to the outer edge of two half-inch strips 15 inches long. The strips are 5 inches apart, parallel, and are supported by 3 vertical pieces of wood 5 inches long, 3 inches wide, and one-half inch thick. Each of these supports is hollowed out in order to give plenty of space for cutting the cheese. The vertical supports are held in place by means of a single flat strip 13¾ inches long, seven-eighths inch wide, and one-quarter inch thick. The wires are placed 2½ inches apart and the supports 6¾ inches apart. All connections are made with 1-inch screws.

Tin-foil paper.--Tin foil covered with parchment paper is generally used to wrap the cheese (cream or Neufchâtel), although of late aluminum foil has been used quite extensively. The dimensions of the foil are 4½ by 6 inches, and it is purchased by the pound.

SUMMARY OF DIRECTIONS.

The following outline for making the Neufchâtel group of cheeses is based on 30 pounds or 3½ gallons of milk.

Except as noted, the process is the same for Neufchâtel as for cream cheese. For Neufchâtel cheese use whole milk that tests 4 per cent, and for cream cheese use milk standardized to 6 per cent.

If it is desired to pasteurize, heat the milk to 145° F., hold at that temperature for 30 minutes, then cool to 80° F. for Neufchâtel and 83° F. for cream cheese. If the milk is pasteurized, a starter must be added.

Add half a pint of a good starter or clean-flavored sour milk and stir well. Rennet is then added at the rate of one-third of a cubic centimeter (about eight drops), diluted in a cup of cold water, stirred in thoroughly, and the milk set aside to curdle. In place of rennet, powdered pepsin (one-half the size of a pea) dissolved in a cup of cold water, or one-third of a junket tablet dissolved in a like quantity of water, may be added. In making cream cheese it is advisable to use a very slightly larger quantity of the curdling agent than for Neufchâtel.

If the milk is not pasteurized, warm or cool it to the temperatures mentioned above, add starter and rennet as described, and set away to curdle.

If starter is not used, the milk is set away for several 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 16 to 18 hours. It is often convenient to set the milk to curdle overnight.

Pour the coagulum or curdled milk upon the drain cloth and allow it to drain from 2 to 4 hours, or until practically no whey drips from the cloth and the curd is comparatively 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 available place the bag of curd in crushed ice and leave it for 3 hours or longer. If ice is not available 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 4½ pounds of Neufchâtel or about 5½ pounds of cream cheese. This will take about 6 or 8 hours. If a cider or other screw press is available the time required for pressing is about 1½ hours.

Remove the curd from the cloth into a pail, sprinkle two level tablespoonfuls of fine salt over the curd, and thoroughly mix with 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 commercial 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 consumed. At that temperature Neufchâtel and cream cheese should keep from 6 to 12 days, and pimiento-cream cheese should keep nearly a month.

THE USE OF NEUFCHÂTEL AND CREAM CHEESE IN THE DIET.

In nutritive value 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 form appetizing and attractive dishes that are easily and quickly prepared. These cheeses may be used in a greater number of ways than other varieties because they are soft in texture, blend well with most foods, and are rich in protein and fat. Perhaps the most desirable ways to serve them are in the forms of salads, sandwiches, and similar dishes.

The Office of Home Economics, States Relations Service, in cooperation with the Dairy Division, has made the following studies of cheese cookery:

Either cream or Neufchâtel cheese may be combined with such foods as olives, green peppers, pimientos, pickles, different kinds of nuts, various vegetables, and nearly all fruits. In addition to the desirable blending of the flavors of cheese and the other ingredients, the combinations give spice, color, and attractiveness, increase the food value, and afford a variety of dishes easily and quickly prepared.

The following recipes illustrate a few of the many ways of serving these cheeses. Cream or Neufchâtel cheese may be used in each of the following recipes unless otherwise noted:

SALADS.

PLAIN CHEESE SALAD.