SOFT AND FANCY CHEESE MAKING 181 
COTTAGE CHEESE FROM BUTTERMILK. 
By mixing at the rate of one pound of skim-milk to 
about five pounds of buttermilk, cottage cheese can be 
made from buttermilk in essentially the same way as 
from skim-milk. 
Cottage cheese can be made from buttermilk without 
the addition of skim-milk, by a special method which 
originated at the Wisconsin Dairy School. The method 
is briefly as follows :* 
The buttermilk is curdled by heating it to 80° F. and 
then allowing it to stand undisturbed for one hour. It 
is then heated to 130° and after standing quiet for about 
an hour, the clear whey is drawn off the curd, and the 
latter is placed on a draining rack, which is covered with 
cheese-cloth. Here it remains half a day or over night, 
until as dry as desired, when it is salted at the rate of 
one and one-half pounds of salt per hundred pounds of 
curd. The curd is then ready for use. 
Cream containing 50 per cent or more fat, as well as 
buttermilk from cream which has been pasteurized when 
very sour, is not suitable for making buttermilk cheese 
by the Wisconsin method. The curd from such butter- 
milk is always so fine grained that it runs through the 
draining cloth and is lost. 
WHEY, OR RICOTTA CHEESE. 
Ricotta cheese, which is popularly known as Ziger 
or Whey cheese, is made from the whey resulting from 
the manufacture of other varieties of cheese, such as 
*Bulietin No, 211, Wisconsin Experiment Station. 
