MILK AND ITS PRODUCTS 201 



stirred dry enough it is wrapped in the cloth strainer 

 and squeezed with the hands until most of the free whey 

 has been removed, that is, until it is dry enough to per- 

 mit granulating it to fine particles by rubbing with the 

 hands. 



When the curd has been squeezed dry enough and 

 thoroughly granulated by rubbing and stirring with the 

 hands, it should be salted at the rate of about one and 

 one-half ounces of salt per ten pounds of curd. After 

 salting the curd is soaked with skim-milk or milk; or 

 where a high quality of cheese is desired a thin cream 

 should be used. 



Packing Cottage Cheese. The same packages will 

 answer for cheese made by either of the two methods. 

 For simplicity and cheapness there is no better method of 

 packing than the following: With an ordinary butter 

 printer, print the cheese in one-pound blocks and then cut 

 the blocks in two. This will make packages weighing one- 

 half pound each. The half-pound blocks are wrapped 

 in thin parchment or oiled paper in a manner similar 

 to wrapping one-pound butter prints. The sheets of 

 parchment or oiled paper for this purpose should be six 

 inches wide by ten and one-half inches long. Any dealer 

 in dairy supplies can furnish this paper at a very small 

 cost. If the cheese is to be sold in one pound packages 

 the wrapping paper should be eight and one-half inches 

 wide by ten and one-half inches long. Cottage cheese 

 may also be packed in water-proof packages such as are 

 'used for carrying ice cream, oysters, etc. The fiber but- 

 ter boxes, made of pasteboard and lined with parchment 

 paper, will also be found satisfactory for this purpose. 

 Both of the above styles of package should be lined with 



