CHAPTER XIV. 



How to Make Cottage Cheese 



Buttermilk Cottage Cheese. 



SET buttermilk in a can at temperature from 85 

 to 90 degrees; let it stand until curd settles to 

 the bottom of the can, pour off one-half of whey. 

 Then place can in boiling water, raise temperature 

 to between 130 and 140 degrees; hold at this temper- 

 ature for 15 minutes without stirring. Pour into a 

 clean sugar sack and drain off whey, wash with water 

 at a temperature of 90 to 100 degrees by pouring water 

 over cheese in sack. Drain water off by twisting sack 

 with a stick. It is necessary to wash well and drain 

 dry so as to remove all whey from the curd. Salt one- 

 quarter ounce butter-salt to pound of cheese. Add 

 sweet cream when ready to serve. This makes good 

 cottage cheese and from 6 to 8 pounds can be made 

 from 100 pounds of buttermilk. 



Skimmed Milk Cottage Cheese. 



Set skimmed milk in a can at temperature between 

 75 and 90 degrees. Let it set at this temperature until 

 it becomes thick and sour (coagulated). Then place 

 the can into boiling water. Raise temperature of the 

 sour milk to 110 degrees, stirring gently not to break 

 curd up too fine. Cook at this temperature from 15 



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