The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1918-07-23
OFFER PRIZE
FOR HOMEMADE
CREAM CHEESE
Ten Dollars in Prizes to BE Given by
WOmAn's Committee Of the COun-
ell of National Defense for the
Best Home Made Cream
Cheese Shown at the
Germantown Fair.

The Womans' Committee of the
Council of National Defense calls the
attention of the public to the prize
contest for homemade cream cheese
town Fair on August the 2Sth. The
Womans' Committee has made ar
rangements with the Fair executives
to offer prize of five dollars in
Thrift Stamps for the best pound of
homemade cream cheese, a prize of
three dollars for the second best
pound and prize of two dollars for
the third best pound. (See German
town Fair Catalog)
The Committee urges that all who
are able enter their exhibits for these
awards. Any recipe may be used but
demonstration in Maysville is here
appended. Since the process re-
quires about three weeks the immed-
late attention of all women who are
interested is urged
Additional government instruction
on cheese making can be secured by
writing to the T. S. Department of
Agriculture for Farmers Bulletin No.
4S7.
The recipe is given as follows:
utensils used
/. Granite dish pan used for
cheese only.
2. One long handled spoon or
skinner.
8. One wooden knife (may be made
by hand)
5. Dairy thermometer.
5. Collander.
6. Lard press.
7. Two clean sugar sacks.
/. Dissolve one coloring tablet in
one TABLESPOON of cold water.
.. Dissolve onc-rourth of a Rem
nett tablet in one tablespoonful of
cold water.
MtdSul lpul anu WV 'i"'i 49,
Ions of sweet milk. (Whole milk not
over twelve hours ODD
4. Pour measured milk into dish
pan, set on stove and heat to ninety
degrees using the dairy thermometer
to keep exact temperature.
5. Remove the pan from the stove
as soon as it is heated to the ninety
degrees and stir the dissolved cheese
coloring into the heated milk for five
minutes.
Add the dissolved Rennett to the
heated milk and coloring and stir fif-
teen minutes.
T. Cover dishpan with clean cloth
and set aside for from forty to sixty
minutes. During this time the cheese
will coagulate.
s. After the coagulation is well
formed cut it with the wooden knife
into two inch squares.
.. Cover again and let stand for
fifteen minutes in order to let the
whey rise. Carefully work with the
hand for fifteen minutes more.
10. Then set on the stove and le'
come to ninety-eight degrees and hole
there for twenty-five minutes work
ing all the while with the hand.
II. Pour into sack and let drain
fifteen minutes.
II. Turn back into dshpan and
work four tablespoonful of salt into
it. Work until thoroughly blended.
10. Put cheese into a sack fitting
cheese press and slowly press. Leave
it in the press for two hours.
"A Gather sack with coarse thread
leaving only a small hole in the CEN
ter of the gathers for the gas to es-
cape.
Is. Turn cheese over and leave il
press over night,
16. Next morning grease outersur-
face of the cheese with butter and put
in a bag closely tied and set on a
porch shelf out of the sun.
II. Every other morning turn
cheese and grease with butter until
cheese is ripe. This takes about three
weeks.
IS. At the end of ripening the
cheese cover well with clean cloth
and keep on porch shelf out of the