132 THE STORY OF MILK 



, of the cloth helps to make the whey drain faster. To 

 complete the draining tie the end of the bag together 

 and hang it up. Since there is some danger that the 

 curd will become too dry, draining should stop when 

 the whey ceases to flow in a steady stream. 



''The curd is then emptied from the bag and worked 

 ,with a spoon or a butter paddle until it becomes fine 



Pressing the curd 



in grain, smooth, and of the consistency of mashed 

 potatoes. Sour or sweet cream may be added to in- 

 crease the smoothness and palatability and improve 

 the flavor. Then the cheese is salted according to taste, 

 about one teaspoonful to a pound of curd. 



''Because of the ease with which the cheese can be 

 made it is desirable to make it often so that it may be 

 eaten fresh, although if it is kept cold it will not spoil 

 for several days. If the cheese is not to be eaten 



