CARE OF MILK AND CREAM pj 



2. Can you feed sour milk to calves ? 



3. What causes milk to sour ? 



4. What is "baby beef?" What do we mean by 

 the term "milk-fed" chickens? 



5. Do farmers as a rule raise their own cows in a 

 ' ' condensary ' ' community ? 



LABORATORY PROBLEMS 

 XIV. To Make Cottage Cheese from Skim-Milk 



An excellent food may be easily made from skim- 

 milk as follows : 



1. Obtain a quantity of clean, well-flavored, sweet 

 skim-milk and add about a pint of good, clean-smell- 

 ing, sour milk. 



2. Heat to about 90 to' 95 degrees and allow it to 

 sour and thicken but not whey off; this will take 

 about twenty-four hours. 



3. Break up gently with a large spoon. Keep the 

 curd in large, coarse pieces. 



4. Heat to 110 degrees by hanging the bucket in 

 warm water; stir gently while heating. 



5. After half an hour or more, depending on how 

 finely the curd was broken up, it settles rapidly and 

 will be quite firm. Without stirring, tip the pail and 

 draw as much whey as possible. Fill the pail up with 

 clean, cold water and stir the curd until cooled. 



6. Put the curd in a cold vat to drain for about 

 half an hour. 



7. When dry stir in one ounce of salt to five pounds 

 of curd. 



Note: Some prefer to add a small amount of cream to the 

 finished cheese. This, of course, adds to the cost. As a rule 

 people who care for it add a small amount of cream to the 

 cottage cheese just before serving. 



