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 2½ ounces to 10 lbs. of curd. If desired, add sweet or sour cream at the rate of ½ pint to 10 lbs. of curd or ¼ 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 difference being in the form and packing or wrapping of the finished cheese.
Snappy Cheese.—By allowing 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 varieties which have as many names.
Club Cheese and similar varieties are made by grinding up old dry cheese with a little butter and packing the product in jars or other attractive packages. American, 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.
Milking the goat in Norway
Whey Cheese.—In Switzerland the so-called Zieger cheese is made from sour whey, the albumin being coagulated by heat and, with whatever butter-fat there may be left in the whey, skimmed off the top. In Norway Myseost (“Ost” is Norwegian for cheese) is made by boiling down whey almost to dryness. If goat milk is available to mix in, it improves the cheese. The main substance is sugar of milk and the cheese has a sweet, syrupy flavor.
MILK SUGAR
The by-product, sugar of milk, is produced by acidifying the whey, heating to boiling and neutralizing with lime until the albumin is coagulated. It is then filtered out and the clarified liquid is concentrated in vacuum. From the thick syrup the sugar is allowed to crystallize out, leaving the salts or mineral matters (milk-ash) in the remaining liquid. The use of milk-sugar is limited to medicinal purposes and for modifying milk for infants. The production is therefore not very extensive.