The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1896-12-30
Cottage and Cream Cheese.

submits The subjoined comment on the
util Eat on Of skim m TX and buttermik
~ making palalable and nutritious
food for the table, and adds several re-
Celpts tor making these various and
most apt y-termed Injuries.
1t has often been said that people
IN the county aud smaller towns do
not enjoy bail the Injuries they might
rom the pure milk and cream at their
command.
Some Of the most pslstabe and deli
ciUus relishes for breakfast or tea dur
ing the not months can be prepared
from clabOer or thick sour milk, served
with cream. Indeed cool, unbroken,
bJnny-clabber, nicely sugared, is not a
ulsh to be despised.
There are several kinds of cottage
, cheese made from clabber alone, others
from cabber aud buttermllk. These
last are much more acid t. an the first.
1t is sometimes mixed soft with cream,
when it is called smearcase, or soft
cheese, in some parts of the country.
| Sometimes it is nodded into balls with
or without cream.
The recipes for making cottage
cheese vary quite a little, but the re.
having more success with one method,
some with another. The first two
recipes are for making soft cottage
cheese.
/. Take a pan of milk that is thick,
but not old. Do not stir to break il,
hut pour sufficient boiling water over it
to cover he surface. Let it stand in
warm place until the whey begins to
separate, which will be in about hal an
hour. Then pour into a thin muslin
bay and hang up in cool place until
the whey aud water are drained off.
Turl out into a dish, salt to taste, and
M with thick sweet cream.
2 7 Ike pan of thick milk, and
pour boiling water from a teaketLle into
1t, b ating priskl all the time with
spoon until it begins to separate. A
plut of water to two quarts of milk will
usually be sufficient; pour into colan.
der, aud when it has drained about ten
minutes p ur over it about two quarts
of cold water, and when this is drained
off, SAT- to tas e, put into a dish and
add enough cream, either sweet or sour,
to make quite thin.
5 iii another method is to set crock
or pan of thick milk on the back of the
stove, and let it get the milk warm,
stirring it occasionally. Take off and
pour into a thin bag 10 drain for five or
six hours; then turn into bowl and
mix soft with sour cream.
To make the bali cheese, place pan
of thick milk over the fire. Let it get
warm enough TO separate the curd and
whey, bein. careful not to let it boil
d ain off the whey, add salt and very
tiny bit of soda; add little thick
cream, and mold into ball about as
large as good sized apple.
Iu the following recipe, buttermilk
is d: NIX thick sour milk with an
eaua qua nifty of buttermilk, put over
the lire and heat scalding hot; watch
cl sely, and as soon as the whey ap-
,rs, remove; put into bag and
d AIN until the next day; then add salt
an work into balls. If it seems too
fl, add but er to harden it, and if too
hart, add cream.
Among he descenf ants of the Dutch
in New York and Pennsylvania a
cheese much liked by them is made in
this way: The milk is allowed to sour
but not to become thick. 1t is then
heated, the cream stirred in, salt and
spice added, and poured into loose
linen cloth where it is kept until thor.
oughy drained. Its then worked into
small, round bal s.
Some persons are very fond of cream
chee-e. 1t is very rich and not so gen.
eral pa atable as the cottage cheese
Two recipes will show how east y they
can be made.
| CREAM CHEESE
l. Take one quart of rich cream just
turned. Put it in linen cloth, tie as
close to the cream as possible aud hang
up to drain for two days. Take dowr
and turn carefully into clean cloth
and drain for two days more. Then
take down and turn into a piece Of
linen on soup pl tie; cover it with the
linen. Change every day to clean
cloth on fresh plate for ten days
Sprinkle little salt on the outside each
day.
2 A cheese not so rich as the first is
made of pint of cream and pint Of
new milk. To these add teaspoonfu
of renet after heating to the tempera.
ture of new milk. Let it stand unit
thick. Break it gently with spoon
and turn into coarse cloth placed in {
.. small sieve, and put on light weight
After it has stood for three or fou
hours, turn into trmer cloth and pu
; back into the sieve with little fine 8 ii
! on the cloth. 1t is ready to use in two
, davs.