For children it should be flavored with fruit juice or
vanilla rather than with cocoa.
3. Uses of sour milk. — Do not throw away any sour milk that is
clean and not stale. Milk that has soured enough to set, is a
delicious dessert, with cream and sugar. The acid is very plea^
ant, being the same as that of buttermilk. Sour milk is better for
griddlecakes and muffins than sweet milk. (See Chapter XI.)
Another excellent use for sour milk is to make it into cottage
cheese. (See below.)
154 FOODS AND HOUSEHOLD MANAGEMENT
Matzoon and other similar preparations are essentially
soured milks, prepared under controlled conditions. These
preparations are the conmion form of milk in certain parts
of the Orient, where milk is never used sweet.
Kumyss is milk slightly soured and fermented with one
species of yeast. This is a Russian method. These prep-
arations are excellent for invalids and exhausted people,
for they can sometimes be assimilated because of the fine
curds when sweet milk cani^ot.
Condensed milk is a practical method of preserving milk.
The milk is evaporated under pressure at a high temperature
in apparatus constructed for the purpose. Cane sugar or
glucose is sometimes added. A new patent process con-
denses the milk at low temperature, preserving it for a short
period, as compared with the condensed milk in tins, but it
keeps well for several days, and bears transportation. Con-
densed milk may be used in cooking, when clean fresh milk
is not available. The unsweetened kinds are most useful,
but, like pasteurized milk, must be treated with care after
the cans are opened.
Cheese. — Cheese is made from the curd of milk, and con-
tains the most nutritive parts of the milk in highly con-
centrated form. In the process of manufacture, the milk
is first curdled by rennet, and the whey strained out. The
curds after preliminary treatment, varying according to the
style of cheese to be made, are finally pressed together very
slowly in a cheese press, which is screwed down more tightly
as the cheese becomes dryer. The cheeses are then covered
with cheesecloth and " ripened " slowly, the ripening process
giving characteristic consistency and flavor. This ripening
is due to the action of bacteria and molds. (See page 97.)
Foreign varieties of cheese, made originally in some one lo-
cality, have marked colors, quality, and flavors, as Brie,
Baas, MILK, AND CHEESE
Camembert, Roquefort, and ^
the Swiss cheeses. Parmesan 1 |
is an Italian cheese, excellent I |
with macaroni and spaghetti. ■>- »*
American cheeses vary in I ^
color, in strength of flavor, *: »•
in creaminess, and in degree *
of hardness. Much the i
greater part is, however, of i
the general type known as
"American cheddar" or ^
"standard factory" cheese.
Clvb cheese is an American
cheese of good quality, put
up in small jars. It is a soft
cheese, excellent to serve with
crackers, but is too expensive
for conmion use.
Cottage cheese is a home
product made from sour milk,
and used at once.
Composition and nutritive
value. — Cheese is high in "^ g
protein, and usually in fat. g
{SeeFig.40.) Notethesmall s
amount of water, which ^
makes cheese a very concen-
trated food. The protein
content makes it a meat sub-
stitute, for those with whom §
cheese does not disagree.
Beii^ a dense as well as con- ^ ✪ Cottage Cheese
Page 82 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For children it should be flavored with fruit juice or vanilla rather than with cocoa.
3. Uses of sour milk. — Do not throw away any sour milk that is
clean and not stale. Milk that has soured enough to set, is a delicious dessert, with cream and sugar. The acid is very pleasant, being the same as that of buttermilk. Sour milk is better for griddlecakes and muffins than sweet milk. (See Chapter XI.) Another excellent use for sour milk is to make it into cottage cheese. (See below.)
Matzoon and other similar preparations are essentially soured milks, prepared under controlled conditions. These preparations are the conmion form of milk in certain parts of the Orient, where milk is never used sweet.
Kumyss is milk slightly soured and fermented with one species of yeast. This is a Russian method. These preparations are excellent for invalids and exhausted people, for they can sometimes be assimilated because of the fine curds when sweet milk cannot.
Condensed milk is a practical method of preserving milk. The milk is evaporated under pressure at a high temperature in apparatus constructed for the purpose. Cane sugar or glucose is sometimes added. A new patent process condenses the milk at low temperature, preserving it for a short period, as compared with the condensed milk in tins, but it keeps well for several days, and bears transportation. Condensed milk may be used in cooking, when clean fresh milk is not available. The unsweetened kinds are most useful, but, like pasteurized milk, must be treated with care after the cans are opened.
Cheese. — Cheese is made from the curd of milk, and contains the most nutritive parts of the milk in highly concentrated form. In the process of manufacture, the milk is first curdled by rennet, and the whey strained out. The curds after preliminary treatment, varying according to the style of cheese to be made, are finally pressed together very slowly in a cheese press, which is screwed down more tightly as the cheese becomes dryer. The cheeses are then covered with cheesecloth and " ripened " slowly, the ripening process giving characteristic consistency and flavor. This ripening is due to the action of bacteria and molds. (See page 97.) Foreign varieties of cheese, made originally in some one locality, have marked colors, quality, and flavors, as Brie,
Camembert, Roquefort, and
the Swiss cheeses. Parmesan 1 |
is an Italian cheese, excellent I |
with macaroni and spaghetti. ■>- »*
American cheeses vary in I ^
color, in strength of flavor, *: »•
in creaminess, and in degree *
of hardness. Much the i
greater part is, however, of i
the general type known as
"American cheddar" or ^
"standard factory" cheese.
Club cheese is an American cheese of good quality, put up in small jars. It is a soft cheese, excellent to serve with crackers, but is too expensive for common use.
Cottage cheese is a home product made from sour milk, and used at once.
Composition and nutritive value. — Cheese is high in "^ g
protein, and usually in fat. g
{SeeFig.40.) Notethesmall s
amount of water, which ^
makes cheese a very concentrated food. The protein content makes it a meat substitute, for those with whom § cheese does not disagree.
Beii^ a dense as well as con- ^
Records on this page
Cottage Cheese