Neufchâtel and cream cheese

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.