"Cottage Cheese" As Massage Cream
Briefly stated, the method of making "cottage cheese" is as follows:
Fresh skimmed milk is allowed to stand in a warm place until it forms a rather firm curd, or "clabber," as it is technically called. This is now placed over a source of heat and stirred constantly until the whey separates from the curd. This heating is the delicate and important part of the process. The milk or "clabber" must not stand long enough to get too acid, but just long enough to make a firm curd. Then the heating must not be too high nor too prolonged. Under no circumstances should the mixture be boiled. It must be well heated to insure a thorough separation, but anything beyond that point is to be avoided. Then let the mixture cool, and turn out into a sieve or colander to drain. When well drained, the curd is beautifully white, soft and smooth, and is a delicious food product. After draining, it is at once formed into balls, bricks or other forms, and by this manipulation more moisture is expelled. The product is then ready to be eaten, being usually mixed with cream and salted and seasoned to taste. The curd is not washed at all. The writer manipulated some of the curd into a massage cream in the following manner:
Curd, as above - 8 oz.
Phenol - 10 min.
Color, Perfume - of each, sufficient
These were put into a mortar and rubbed into a smooth paste. The phenol is added as a preservative, but any other antiseptic would do as well.
It seemed, from the preliminary test, that a curd made in this manner produced a cream that was smoother and softer than the product of any other process. It also "rolled out" well when applied to the skin, and was, apparently, the equal if not superior, of the other types of cream known to the writer.
What has been given above should be sufficient to furnish as much information on the subject as can be acquired from mere reading. Nothing but experience will insure success with so uncertain a material, and it is fortunate for this reason that the material required is not only very inexpensive, but is readily obtainable. It may be a personal error, but it seems to the writer that the demand for this class of creams is slowly lessening, and that they are being supplanted by the stearin creams. These have many advantages, which the public is beginning to recognize, especially now that their use and functions are beginning to be understood, and that they are no longer confused with the fatty creams.
The caseine creams serve but one purpose; as a cleansing agent. Rubbed into the skin they "roll" out, bringing the impurities with them. Just here it should be remembered that a well-made fatty cream will perform all the service that either caseine or stearin creams will do. It will cleanse the skin even better than the caseine product, and for healing and smoothing and soothing all the troublesome little roughnesses, "chaps" and similar discomforts, it is even superior to a stearin cream. The trace of grease that it leaves behind, especially when "my lady" is preparing to go out, is the chief reason why the latter has the preference. Another point that is worthy of consideration is, that very many people, even those presumably well educated, are not at all informed of these various points of merit of these various products. In fact, it is very highly probable that three-fourths of the people who might be called customers for these goods, are totally unable to discriminate between them in the manner outlined. Many have learned by experience that a particular product will give good results under certain conditions, and for certain purposes, but they do not know the reason for it. Under such circumstances, a quiet campaign of education by the pharmacist would be productive of a vast amount of benefit to the public, and to his own trade. The merits and limitations of the three products should be set forth, somewhat after the outline just given, but in more detail, and with more "reason-why" matter. If the subject is approached with an open mind, and the copy prepared accordingly, it can have but one result, and that is to stimulate the sale of the standard fatty creams, and to a somewhat less extent, the stearin products, while the caseine products will drop to third place, where they properly belong.
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