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EGG CHEESE, CURD CHEESE, EASTER CHEESE, (Ziegerkase.) In the manufacture of egg cheese the method varies in different daries the same as with the other varieties aforementioned. One method is to batter four eggs into one quart of thick skiin-milk and pour this misture into one gallon of boiling sweet milk and continue to boil and stir rapidly for two minutes. The curd is then dipped off with a sieve bottom dipper and placed in perforated tin dish or mold as per Figure No. 7, and the whey allowed to drain off, or the entire mass can be poured into a bag and the whey allowed to drain off for 20 to 30 minutes before the curd is placed in the mold. If put into the mold with all the whey, considerable of the curd is washed out through the perforations of the mold.
Figure 7 (a) is the shape of mold mostly used for the purpose and 7 (b) the cheese as it appears when removed from the mold. The amount of this cheese sold on the Lancaster market is very small as compared with the other three varieties. It is sometimes called Easter cheese as the economical house-wife considers it unprofitable when eggs are selling at 35 to 40 cents per dozen. The cheese can be made without eggs if desired, but is nearly white in color instead of cream yellow when eggs are used. Another method is to mix one pint of whey with or without eggs into one gallon of boiling skim-milk and boil and stir for two or three minutes. The cheese made from the first formula sells for 20 cents.
Allowing 30 cents per dozen for the 4 eggs (10 cents) and $1.25 per hundred for the whole milk (10 cents) there would be no profit in its manufacture. The last formula is much cheaper, but the cheese is not so nutritious and finely flavored.