Cottage Cheese 



29 



Pouring the Curdled Milk on Cloth to Drain 



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 accompanying illustrations: 



"One gallon of skim milk will make about 11/2 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 

 7.5° F. until it clabbers. The clabbered milk should have a clean, 

 sour flavor. Ordinarily 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 clabbered it should 

 be cut into pieces 2 inches square, after which the curd should be 

 stirred thoroughly with a spoon. Place the pan of broken curd in 

 a vessel of hot water so as to raise the temperature to 100° F. 

 Cook at that temperature for about 30 minutes, during which time 



