The process of “ripening” in cheese is a process of decay, and
poisonous ptomaines are often developed. I have no doubt but it would
be better if cheese were never taken into the human stomach. Our Father
has given us such an abundance of clean, wholesome foods to select from
that we can well afford to disregard the questionable ones.
=Cottage Cheese=
Skim a pan of well thickened sour milk, cut it carefully into 2-in.
squares and set into a cool oven on an iron ring, or something to keep
it from the bottom of the oven, and leave the door open. Turn the pan
occasionally but do not stir the milk. Be careful not to let it get too
warm. It should never be hot, only a little above blood heat. I have
sometimes made it in the summer by setting the pan in the sun. When the
curd and whey have separated, turn all into a bag and hang up to drain.
Do not drain the curd too dry. Season with sweet or sour cream and a
little salt; pile in a rocky mass in a glass dish and set in a cool
place.
Pass Chili sauce, Sauce Amèricaine or improved mayonnaise dressing with
it, in serving.
Thick strained stewed tomato may be used instead of or with the cream.
If milk is stirred while thickening or while heating, it will yield
only about ⅓ as much cheese as it would otherwise.
If properly made the cheese will be soft and creamy, instead of
rough, dry and tasteless. It should never be used in anything that is
to be raised to a high temperature, as that would make it hard and
indigestible.
Cottage cheese is a strong meat food, being the casein of the milk
separated from the water.
=Zeiger Cäse=
1 gallon fresh milk, 1 pt. thick sour milk, 3 eggs. Beat eggs, and sour
milk together and stir slowly into sweet milk just as it begins to
boil. When curd rises to top, skim into colander and drain.