EAT MORE CHEESE

New Zealand Listener, Volume 5, Issue 122, 24 October 1941, Page 45

EAT MORE CHEESE

LTHOUGH cheese has been used as a food almost from time immemorial, and its food value and staying power have always been known, yet it seems that for many years we in New Zealand have regarded it more as a supplement to a meal than as a meal in itself. It is no wonder that people find themselves unable to digest easily about a quarter of a pound of cheese at the end of a meal which has already supplied sufficient (if not too much) protein and © fat. Cheese is a highly concentrated food, therefore should be eaten with more bulky material such as lettuces and green salads of all kinds; and also with fruit-cheese and apple, or pineapple, make a splendid combination. As a "finale" to a meal, a dainty idea is to serve thick slices of red apples, the peel left on, spread with cream cheese, or cottage cheese; or luscious pears may be halved and used instead of apples. Cottage Cheese To make cottage cheese, for each 2 quarts of milk, you should allow 2 tablespoons of rennet, and ¥2 teaspoon of salt. Warm the milk to blood heat, then put it into a big bowl, adding the rennet and salt. Leave it for a few hours, to set. Then put it into a cheese bag, or a salt bag, or something similar. Hang it up on a nail to drain, leaving a clean bowl underneath to catch the whey, which is good to drink. Leave it hanging overnight. Then the next day take it out of tle bag, and put it in a round dish or tin. Press this down, leaving a plate on top, with an iron or weight to keep it pressed firmly down It is then ready to use the same day. Cream Chiase This is made from cream, whereas cottage cheese is made from full milk, The cream must be absolutely fresh, and the thicker the cream, the better the cheese. Take from two to four pounds of fresh separated cream, and pour it into a basin which has been lined with fine muslin. Take the four corners of the muslin, and hold them in the left hand; while with the right hand work the thumb and finger down the bag which has thus been formed, so that the right hand is tight on the cream. Get someone to tie a piece of strong string-as close to the cream as possible, leaving a long end to hang

the bag up by. Leave a basin underneath to catch the liquid, of course; and leave it all night. Next day, take it all down, flatten the cheese to about two or three inches thick; and put a weight of four to six pounds on, and leave it for about another six hours, The cheese is then ready for use.