COTTAGE CHEBSB 93 



of culture to every four gallons of sweet skim-milk will 

 accomplish the souring in the given time. 



The culture should be vigorously stirred and then thor- 

 oughly mixed with the skim-milk. As soon as this has 

 been done the cans containing the mixture are placed in 

 a tank of water as shown in. Fig. 41. In heating the 

 skim-milk to 100° F. the water in the tank should at no 

 time exceed 1 10° F. The high temperature employed in 

 souring the skim-milk has several advantages: (i) It 

 hastens the souring process; (2) it causes the skim-milk 

 to curdle with less acid, thus making a milder cheese; 

 and (3) the curd may be stirred at once without danger 

 of diminishing the yield. 



Where large quantities of cheese are to be made, the 

 skim-milk should be soured in a common milk, cream or 

 cheese vat. 



Heating the Curd. As soon as the skim-milk has thor- 

 oughly curdled, the curd should be raised to a temperature 

 of 104° F. by heating the water surrounding it to about 

 115° F. and care should be taken never to heat the water 

 above 120° F. During the heating process the curd 

 should be constantly stirred with a stirrer consisting of a 

 four-inch heavy tin disc attached to an iron rod. Where 

 a vat is used, the stirring is done by hand. When 

 the curd has reached a temperature of 104" F. the water 

 surrounding it should be removed and the stirring con- 

 tinued for about ten more minutes when it is ready to 

 drain. 



Draining tiie Curd. This is best accomplished in a 

 tin strainer with perforated sides and- bottom like that 

 shown in Figs. 41 and 42. The strainer should be of 

 ample size to conveniently hold the curd and to expedite 

 drainage. A piece of cheese cloth should be spread over 



