Cottage Cheese 



31 



desirable to make it often so that it may be eaten fresh, aUhough 

 if it is kept cold it will not spoil for several clays. If the cheese is 

 not to be eaten promptly it should be stored in an earthenware or 

 glass vessel rather than in one of tin or wood, and kept in a 

 cold place." 



Making Cottage Cheese with Rennet. In the bulletin mentioned 

 a method is also given for making the cheese with rennet or pepsin. 

 Junket Tablets make a convenient form of rennet to be used for this 

 purpose. 



The advantages claimed for this method are: 



1. A finer textured and more uniform cheese. 



2. The making requires less time and attention. 



3. Losses of fat in the whey are reduced. 



The process is the same as described above except that a solu- 

 tion of Junket Tablets is added to the milk at the rate of one tablet 

 to 100 lbs. of milk. For less milk use a fraction of a tablet, or 

 dissolve one tablet in ten tablespoonfuls of water and use one 

 spoonful of the solution for each 10 lbs. of milk. 



Apparatus Needed in Making Cottage Cheese 



