COTTAGE CHEESE 205 



Heating the Curd. — This is a very important process 

 and must be done carefully. Heat is applied gradually, 

 and the curd stirred continually, but gentl}-, until a tem- 

 perature of 96° to 100° F. is reached, which should require 

 about thirty minutes for a large vat. This temperature 

 is maintained for about twenty minutes, or until the curd 

 feels fairly firm' and the whey appears clear. 



Different conditions require different temperatures. 

 Too low temperatures produce a soft pasty cheese that 

 drains with difficulty, and soon develops a high acid flavor. 

 Too high temperatures produce a dry, granular and corky 

 cheese, for which there is slight demand. 



Draining the Curd. — The common method of drain- 

 ing a small quantity of curd is to put it into a cheese-cloth 

 bag, and hang it up until all the free whey has run out. 

 For large quantities, a fine strainer is more satisfactory. 

 This may be of perforated tinware, or a frame or box with 

 a bottom made of small meshed wire netting. A piece of 

 cheese cloth is placed in the bottom of the strainer and 

 the curd poured upon it. Most of the whe}- quickly runs 

 through the cloth. But in order to permit the curd to 

 drain thoroughly, it is left on the strainer with occasional 

 stirring for about five hours, or until whey ceases to run off. 



Seasoning the Curd. — When the curd is taken from 

 the strainer, it is in a single mass. This should be 

 thoroughl}' broken up with a wooden masher or with the 

 hands. At this time salt is added in the proportion of 

 about one ounce to five pounds of curd. If a rich cheese 

 is desired, cream or butter may be added. Too much salt 

 causes a dry, granular cheese. In some instances cumin 

 or caraway seeds are added. 



Yield of Cheese. — The }ield of cottage cheese varies 

 somewhat, depending upon its moisture content, the per 



