STARTERS 257 



Or the startoline milk may be taken from the milk pasteurizer, 

 held and cooled in the starter vat or starter can. Cool to 70 F. 

 and pour the contents of the bottle containing the commercial 

 starter culture into it, stir thoroughly and let stand at a tem- 

 perature of 80 F., or according to special directions furnished 

 by the manufacturer of the starter culture, until sour and curdled. 

 This usually requires about 24 hours. The seal of the bottle 

 containing the starter culture should not be broken until just 

 before the culture is used. 



Second Propagation. Wash six one-quart fruit jars and lids 

 thoroughly clean, rinse them and submerge them in boiling hot 

 water, temperature 200 F. or above, in the galvanized iron box. 



Pull the six quart jars out of the hot water box, scald the 

 clean dipper by dipping it into the hot water in the galvanized 

 iron box and fill the still hot fruit jars two-thirds full with 

 pasteurized milk from the starter vat, and cool to 75 F. or 

 lower according to season. Take the lids out of the hot water 

 box and place them on the jars. 



Now open the jar containing the first propagation. With 

 the dessert spoon skim off the top inch, having first dipped the 

 spoon into the boiling-hot water. Place the lid on this jar again 

 and shake thoroughly to break up the curd and until the con- 

 tents are smooth. Again scald the spoon in the hot water and 

 transfer one spoonful of the startoline of the first propagation 

 into each of the six quart jars containing the pasteurized and 

 cooled milk for the second propagation. Seal these jars, and 

 hold them in the insulated box at about 75 F. until sour and 

 curdled. 



Third Propagation. The next day again prepare and scald 

 six one-quart jars as directed under the "second propagation." 

 Fill them with freshly pasteurized milk from the starter vat; 

 cool to about 75 F. or below, according to season. Take 

 their lids out of the hot water box and place them on the filled 

 jars. 



Now line up the six mother starter jars of the second 

 propagation. Open one at a time, dip the spoon in scalding-hot 

 water and remove the top inch of milk from each jar, dipping 

 the spoon into hot water after skimming each jar. Seal these 



