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THE STORY OF MILK 



''One gallon of skim milk will make about I3/2 pounds 

 of cheese. If the milk is sweet it should be placed in a 

 pan and allowed to remain in a clean warm place at a 

 temperature of about 75° F., until it clabbers. The 



Pouring the curdled milk on cloth to drain 



clabbered milk should have a clean, sour flavor. Or- 

 dinarily this will take about 30 hours, but when it is 

 desirable to hasten the process a small quantity of 

 clean-flavored sour milk may be mixed with the sweet 

 milk. 



''As soon as the milk has thickened or firmly clab- 

 bered it should be cut into pieces 2 inches square, after 

 which the curd should be stirred thoroughly with a 



