one tablet being required for each quart of milk. To make cheese of this
kind, heat the milk until it is lukewarm, or not over 98 degrees
Fahrenheit, and then add the junket tablet dissolved in cold milk or
water. Keep the milk warm until the curd forms, and then break up the
curd with a spoon and pour the whole mass into a bag or a colander lined
with cloth. When all the whey is drained out, the curd, which will be
sweet, can be seasoned in any desired way or mixed with cream and
served. If more flavor is preferred, the curd may be allowed to sour or
may be mixed with sour cream.

39. BUTTERMILK CREAM CHEESE.--A slight variation from the cottage
cheeses just described is buttermilk cream cheese. This cheese is formed
from the curd of buttermilk, which is finer in texture and not so likely
to become tough as that formed from ordinary sour milk. To prepare
buttermilk cream cheese, warm the buttermilk slowly, being careful not
to allow the temperature to rise beyond 100 degrees Fahrenheit. As the
milk is heated, the curd will form and will gradually sink to the bottom
of the vessel. After this occurs, remove the whey and mix the curd with
a little thick cream. The result will be a mixture having a delightfully
creamy consistency.


SERVING CHEESE

40. Cheese does not lend itself readily to many ways of serving, still
it frequently adds zest to many foods. When grated, it may be passed
with tomato or vegetable soup and sprinkled in to impart an unusual
flavor. In this form it may also be served with macaroni and other
Italian pastes, provided cheese has not been included in the preparation
of such foods. When sliced, little slices may be served nicely with any