FARM DAIRYING 



BONDON CHEESE 



This cheese is made from a mixture of two- 

 thirds sweet skim-milk arid one-third good butter- 

 milk. Mix together and keep at a temperature 

 of about 80" until it thickens, then ladle into a 

 huckaback towel. When well drained, open out 

 and scrape down the curd. Tie up again and 

 repeat the scraping occasionally until the curd is 

 firm, then slightly salt and press into a bowl, or 

 mould into small balls. A very cheap, highly 

 nutritious food. 



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