Simultaneously with the gentle breaking of the coagulum the temperature of the mixture of whey and curd is gradually raised to about 95 degrees Fahrenheit and maintained at that temperature for five minutes. This mixture should be stirred occasionally but not vigorously. Too much stirring will cause the mass to drain slowly. After this heating process the mixture of whey and curd is poured into the draining cloth; usually muslin or cotton sheeting is stretched over the draining rack, which is especially constructed for this purpose. Such a rack as shown in the illustration can be made very easily and at a small cost. Thirty pounds of milk per rack may be easily handled. Perhaps, in handling the milk in this quantity, it would be advisable to make the rack somewhat longer than the one illustrated. A rack rectangular in shape, 13 inches wide, 36 inches long and 10 inches deep is sufficient. The draining mixture is left undisturbed for half an hour and then the curd is worked toward the center of the cloth by means of a spoon or ladle. The last of the whey is removed by raising and lowering repeatedly the ends of the draining cloth. After draining the curd in this manner the corner of the cloth is folded over to form a sack and the curd is placed between the heavy boards or press. If more pressure is needed weights may be placed on the top board. When the curd has acquired the consistency desired it is salted to suit the taste, and usually a small amount of cream is added. The use of the latter, however, is entirely optional.

The expulsion of the whey by heating hardens the particles of curd, giving a grainy texture to the mass.

Neufchatel Cheese.—Fresh clean milk is required to make a high-grade Neufchatel cheese. In no case should the milk be over twelve hours old. A slow development of a clean acid flavor is demanded. The addition of a commercial lactic starter in small amounts aids in obtaining curd free from objectionable ferments. Too much starter will produce acid too rapidly and give a rough mealy curd. A very satisfactory product may be secured, if the milk is reasonably clean, without using any starter.

Starter.—The starter is merely soured milk. In making a home-made starter place a clean milk bottle and tumbler in a pan of cold water and bring same to boiling; remove the bottle, allow it to cool and then fill it with the freshest, cleanest milk available. The bottle should now be covered with a sterilized glass tumbler in order to prevent the entrance of dirt. Allow the milk to sour at a temperature of about 75° F. (room temperature).

Two cubic centimeters of active starter for each thirty-pound can of milk will give good results. After adding the starter the milk is vigorously stirred and warmed to a temperature of 80° F. Rennet is now added at the rate of 30 drops per 100 pounds of milk. Upon a small scale junket tablets may be used for curdling purposes. The mixture, after being thoroughly stirred, is left at rest over night at room temperature, or preferably a little higher. The firm curd is now poured upon the draining rack as with the cottage cheese and allowed to drain for about two hours. Toward the end of the draining period the curd is worked toward the center of the cloth by means of a ladle. The cloths containing the curd are now tied together bag fashion and pressed. The hand-made contrivance illustrated may be used, or merely allow weights to rest on bags of curd over night. The more whey that is removed the better will be the flavor and keeping qualities of the cheese. The curd should drain out and not dry out. Mix in the salt to suit the taste by using a butter worker or a pail and potato masher. Ordinarily about one ounce of salt to four pounds of curd is sufficient. The cheese is now ready to be run through the food chopper and molded. Sometimes it is packed tightly into screw top jars or jelly glasses with tight covers, but usually the cheese is molded into shape and wrapped in parchment paper, surrounded by tin foil to exclude the air. Such molds may be formed by hand closely enough to exclude the air. Butter printers are often used. If the work is done upon a small scale some kind of a hand formed package is probably most economical.

Cream Cheese.—Cream cheese is made in practically the same way as Neufchatel cheese except that the former is made out of cream testing from 6 to 8 per cent. fat.

More detailed information on the subject of making cheese can be obtained from the bulletins and books suggested for reference reading in the list given in the back of this book.