MAKING DIFFERENT KINDS OF CHEESE 40! 



manner already described (p. 18). The character of 

 the starter is of much importance, since the flavor of 

 the cheese almost entirely depends upon it. Impure 

 starters may cause slimy fermentation, and from such 

 curd the whey will not separate easily. 



1. Method of making cottage-cheese without 

 starter. Milk is kept at a temperature of 70 to 

 75 F. until well curdled, which will usually require 

 about 48 hours. The curdled mass is then broken 

 by hand or cut by a curd-knife into large pieces, 

 which should be as uniform as possible. The tem- 

 perature is raised to 90 F., where it is kept till 

 the whey appears clear. Heating should not be 

 done too rapidly, as it injures the texture of the 

 cheese. From 30 to 40 minutes should be required 

 for this. About 15 minutes after completion of 

 the heating, or when the whey has become well 

 separated from the curd, the whey is removed and 

 the curd placed in muslin bags or on racks, where 

 it is allowed to drain. 



The curd is then salted at the rate of I pound for 

 100 pounds of curd, or according to taste, then shaped 

 into pound or half-pound balls, and finally wrapped in 

 oiled paper. For the finest quality of cheese, the curd, 

 before being made into balls, should be mixed with 

 thick, ripened cream at the rate of I ounce of cream 

 for I pound of cheese. 



2. Method of making cottage-cheese with use of 

 starter. As soon as the skim-milk is placed in the 

 manufacturing vat, from 2 to 3 per cent of good 

 commercial starter is added and thoroughly mixed 

 through the entire mass. The subsequent steps are 

 similar to those given in preceding paragraph. 



