Feeling crafty? Soft
cheeses like neufchatel, cream cheese, and pizza cheese can be made at
home.About 10 pounds of milk are needed to make one pound of soft
cheese.
Specialized equipment is unnecessary but careful sanitation is
essential. These cheese are very perishable, and require the use of
pasteurized milk and scrupulous cleanliness. You will need a food
thermometer which reads temperatures of 40oF to 125oF degrees, and a
double boiler with a 5-quart capacity. Soft cheeses have a refrigerator
life of 5 to 7 days. Complete
directions for making soft cheese can be obtained form the following web
site:
http://www.ext.colostate.edu/pubs/foodnut/09337.html
Those interested in
making cheese at home should be aware of health concerns. There have
been reported outbreaks caused by Listeria bacteria in soft cheeses.
Most people do not get
listeriosis. However, pregnant women and newborns, older adults, and
people with weakened immune systems are at risk for becoming seriously
ill from eating foods that contain Listeria monocytogenes. About 25% of
the 1100 cases reported annually to Centers for Disease Control (CDC)
die. Pregnant women risk miscarriage or serious health problems for the
newborn.
High-risk individuals
should not eat soft cheeses such as feta, Brie, Camembert, blue-veined
or Mexican-style cheese. Instead, choose hard cheeses, processed
cheeses, cream cheese, cottage cheese, and yogurt.
Listeriosis has
flu-like symptoms, such as fever and chills. Sometimes people have an
upset stomach, but not always. If the infection spreads to the nervous
system, symptoms such as headache, stiff neck, confusion, loss of
balance, or convulsions can occur.
It takes an average of 3
weeks for someone to become ill. If you are an at-risk individual and/or
have symptoms that concern you, consult your physician. Listeriosis can
be treated with antibiotics.
Because Listeria can
grow at refrigeration temperatures of 40ºF or below, all consumers are
advised to:
-
not drink raw,
unpasteurized milk or eat foods made from it, such as unpasteurized
cheese.
-
observe all
expiration dates for perishable items that are precooked or
ready-to-eat. Use as soon as possible.
-
clean their
refrigerators regularly.
-
use a refrigerator
thermometer to make sure that the refrigerator always stays at 40ºF
or below.
Other
June 2004 Articles:
Pack Sturdy Safe
Snacks for Troops Overseas
Apricots Add Delicate Flavor, Texture and Color to Meals
Syrup For Canning or Freezing
Apricot Jam without Added Pectin
June 2004
