Neufchâtel and cream cheese

Chapter 100: Transcriber’s Notes

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About This Book

A practical manual presenting step-by-step guidance for producing soft farm cheeses such as Neufchâtel and cream cheese, covering selection and handling of milk, sanitation of utensils, controlling acid development through ripening or bacterial starters, and methods for standardizing fat content and pasteurization. It describes curd formation and molding, outlines necessary small-scale equipment, and estimates costs and returns for home or small-market production. Also addressed are marketing, storage and keeping qualities, and suggestions for culinary uses, emphasizing that modest investment and attention to cleanliness and fermentation can yield fresh, nutritious cheese for household consumption or local sale.

Transcriber’s Notes

Illustrations have been moved to between paragraphs.

Itemized changes from the original text:

On page 24, changed “or” to “of”, near “If ice is available place the bag”
On page 30, changed “ususal” to “usual”, near “Cook the oatmeal as”
On page 32, changed “cheese” to “cheeses”, near “PIMIENTO AND CHEESE ROAST.”
On page 35, moved “Rub to a paste.” from ingredient list to instruction list, near “GINGERBREAD.”