New York AcricuttuRAL EXPERIMENT STATION. 111 
the depth of one or two inches is removed and thrown away, the 
rest is strained through a fine strainer or hair sieve into the milk 
and thoroughly mixed. Some of this prepared starter may be 
used in preparing a starter for the day following, putting a little 
into some skim-milk that has been heated to 180° F. (82° C.) for 
thirty minutes and then cooled to 70° F. (21° ©.) and allowed to 
stand 24 hours. The starter may thus be propagated frum day 
to day. As soon as any unfavorable effect is noticed in curdling, 
a new started should be prepared. 
There are on the market several different preparations for 
souring or ripening milk and cream, consisting of special cultures. 
Full directions for methods of use always accompany these special 
starters and we do not need to consider them here. 
(3) Manufacture of cottage cheese by ordinary souring of milk. 
—The milk is kept at a temperature of 70° F. to 75° F. (21° C. to 
24° C.) until it is well curdled, which will usually require 24 to 
48 hours. The curdled mass is then broken up by hand or cut 
by a curd-knife and is heated gradually to 90° F. (82° C.) and is 
kept at this temperature until the whey appears clear. When 
the heat is so applied as to require 30 or 40 minutes to reach 
90° F. (32° C.), then the whey will separate clear in 15 or 20 
minutes under normal conditions. The whey is then run from 
the curd and the curd is put into muslin bags or placed on racks 
and allowed to drain until whey ceases to come from the curd. 
The curd is then salted at the rate of about one pound of salt for 
one hundred pounds of curd or to taste, shaped into balls and 
finally wrapped in oiled paper that may be obtained from any 
dairy-supply house. For the finest quality of cheese, the curd 
should be mixed with thick cream, preferably ripened cream, at 
the rate of one ounce of cream for one pound of cheese, before 
being made into balls. 
(4) Manufacture of cottage cheese when a starter is used.—The 
starter, prepared as described above or by some equally good 
method, is added to the milk at the rate of 2 to 3 pounds to 100 
pounds of milk and thoroughly mixed through the mass of milk. 
The rest of the operation is completed as described above under 
(3). 
(5) Manufacture of cottage cheese when rennet is used together 
with starter.—The starter is added to the milk as described above 
