“The curd is then emptied from the bag and worked with a spoon or a butter paddle until it becomes fine in grain, smooth, and of the consistency of mashed potatoes. Sour or sweet cream may be added to increase the smoothness and palatability and improve the flavor. Then the cheese is salted according to taste, about one teaspoonful to a pound of curd. “Because of the ease with which the cheese can be made it is desirable to make it often so that it may be eaten fresh, although if it is kept cold it will not spoil for several days. If the cheese is not to be eaten promptly it should be stored in an earthenware or glass vessel rather than in one of tin or wood, and kept in a cold place.” [Illustration: Apparatus needed in making cottage cheese ] =Making Cottage Cheese with Rennet.=—In the bulletin mentioned a method is also given for making the cheese with rennet or pepsin. Junket Tablets make a convenient form of rennet to be used for this purpose. The advantages claimed for this method are: 1. A finer textured and more uniform cheese. 2. The making requires less time and attention. 3. Losses of fat in the whey are reduced. The process is the same as described above except that a solution of _Junket Tablets_ is added to the milk at the rate of one tablet to 100 lbs. of milk. For less milk use a fraction of a tablet, or dissolve one tablet in ten tablespoonfuls of water and use one spoonful of the solution for each 10 lbs. of milk. If a starter is used the rennet solution is added immediately after the starter is put in; if no starter is used the milk is left for five or six hours at 80° F. to ripen before adding the rennet. The milk will curdle overnight. After draining for thirty minutes on cotton sheeting the ends of the cloth are tied together and a weight is placed on top to press the curd gently until the desired consistency is attained. Salt may be worked in at the rate of 2½ ounces to 10 lbs. of curd. If desired, add sweet or sour cream at the rate of ½ pint to 10 lbs. of curd or ¼ pint of cream to the product from 30 lbs. of milk. It will be seen that Cottage cheese made with rennet is really the same as Neufchatel cheese, the only difference being in the form and packing or wrapping of the finished cheese. =Snappy Cheese.=—By allowing the sour skim milk curd to ferment under careful regulation, a variety of sharp, snappy, more or less hard cheese can be made. Though there is no general demand for them, some kinds are quite popular in their own restricted localities. The Danish _Appetite cheese_ is only one of the many varieties which have as many names. =Club Cheese= and similar varieties are made by grinding up old dry cheese with a little butter and packing the product in jars or other attractive packages. American, Roquefort, or any other well-known type may be used as the stock for these cheeses. Everywhere they are favorites in dining cars and lunch rooms. [Illustration: Milking the goat in Norway ]