Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-06-22
Make Meat Snbsti-
tute at Home--H0iD
to Prepare Cheese

When 1t is considered that Iowa pro-
duces but 10 per cent OF the cheese
that she consumes, and that by making
more soft cheeses at home Iowa, peo-
pie would he providing one OF the best
meat substitutes for their table, it is
time this thrift step be taken, sug-
gests the dairy department at Iowa
State College.
Soft cheeses can easily and cheapiy
be made at home, many of them from
left over skim milk that would other
wise be wasted. And they are very
nutritious. That cottage cheese one Of
the easily made soft cheeses, for in
stance, Is much cheaper than most
meats in furnishing protein for the
diet Is shown by the fact that pound
for pound cheese has nearly twice the
nutritive value of beef.
Following are some recipes suggest
ed by the dairy department at Ames
for making different varieties of soft
cheeses:.
Cottage Cheese.
Skim milk is usually used in making
cottage cheese. 1t should be sweet
and should have a good. clean flavor.
Some time during the afternoon raise
the temperature Of the milk to u TO
n degrees in the summer. To ten
pounds skim milk add two teaspoon
fuls Of fresh, sour buttermilk or clean
clabbered skim or whole milk. Dilute
four drops Of rennet in q little colo
water. Stir diluted rennet well into
milk. Cover vessel of milk to retain
heat and allow to stand until morning.
It will then be soft curd, when IT
should be ladled gently dnto a cotton
cloth and hung to drain. When sufn-
GENTLY dry, salt to taste and cheese IS
ready for use.
Neufohatel Cheese.
To ten pounds of sweet, whole milk,
add from hah to one teaspoonful Of
fresh sour buttermlk or clean. cla5-
bered whole or skim milk and stir well.
Bring milk to temperature OF 70 to ~
degrees. Add five or six drops OF rem
net extract after diluting same IN
little cold water and stir well. RenneI
tablets may be used. One tablet Is
usually equal to twenty drops of the
extract. Cover vessel and allow to
stand until milk is curdled, which will
be in sixteen to eighteen hours.
Transfer curd to a cotton cloth with
ladle, taking care to break up curd
as little as possible. At short intervals
scrape curd from cloth to promote
draining. When all loose whey has run
off, and curd has begun to firm UP
little. tie ends of draining cloth so curd
is held in tight ball, then apply slight
pressure.
Unite cloth at intervals and scrape
dry curd from surface of cloth. Con-
tinue this process until ourd is suffl-
GENTLY dry. Then salt to taste ana
cheese Is ready for use.
Pimento Cheese.
This is a red pepper variety OF cheese
and is made by mixing one ounce OF
pimentos with each pound Of finished
neufchatel cheese. Pimentos should
first be put thru q meat mincing ma
chine and ground to pulp. Add a small
amount Of cheese color, -four drops per
pound Of milk, before adding rennet
to give good yellow color.
Olive Cream Cheese.
Remove pits from good olives, nun
thru meat mincer and mix with neuf-
chatel cheese at ratio Of one ounce to
one pound Of cheese.
Cream Cheese.
To ten pounds OF clean. sweet, thin
cream, containing 10 to Is per cent OF
fat, add one or two teaspoonfuls OF
fresh, sour buttenntlk or clean clab-
bered whole or skim milk and stir
thoroughly. Then bring cream to tenn
perature Of 80 degrees. Dilute twenty
to twenty Ave drops rennet extract IN