CHEESE 



129 



CHEESE MADE WITHOUT RENNET 



Cottage Cheese. — Of the sour milk t^^es the common 

 Cottage Cheese is the best known. It is made from skim 

 milk which in a warm room will curdle when sour, 

 whether rennet and a starter are used or not. The thick 

 sour milk is heated to any- 

 where between 100° and 

 120° and dipped into bags 

 of cheese-cloth hung up for 

 draining. The next day 

 light pressure is applied for 

 12 to 24 hours, when the 

 curd is kneaded, slightly 

 salted, formed into balls 

 and wi'apped in parchment 

 paper or packed into jars. 

 For this purpose paraffined 

 paper jars are very prac- 

 tical. 



The more the curd is 



heated in the whey the Mono-service jar 



drier will be the cheese. Often it is improved by allow- 

 ing the curd to become rather dry and then working new 

 milk or a little cream into it, according to the use to 

 which it is to be put — whether it is for bakers' stock 

 or for the table. 



Simple directions for making Cottage cheese are 

 given in Farmers' Bulletin 850 and A. I. 17, issued by 

 the United States Department of Agriculture from 

 which we reprint the following and copy the accompany- 

 ing illustrations : 



