94 



MARKUr D.URYfNG 



the strainer before rcctivin,ff the curd which must be 

 hand stirred as soou as it reaches the strainer ; but the 

 stirring must be done very carefully at the start to avoid 

 loss by mashing the particles. 



The stirring should be continued until the curd is firm 

 enough to prevent the particles from sticking together, 

 which usually requires about five minutes. When the 

 proper firmness is reached, it is wrapped in the cloth 



Fig. 42. — Grinding Cottagt Chtese. Curd Strainer with Curd. 



strainer and squeezed with the hands until most of the 

 whey has been removed. This operation requires only 

 a few minutes, and care must be taken not to press the 

 curd too hard. After pressing, the curd appears in a 

 roll like that shown in Fig. 42. 



Grinding the Curd. Immediately after pressing, the 

 curd is run through an ordinary meat grinder, like that 

 shown in Fig. 42. The machine should be set for coarse 

 grinding and should be large enough to enable one to 

 complete the grinding in a few minutes. 



Salting and Adding Sweet Milk. The curd is pref- 

 erably ground into a tin pan, in wdiich it is salted and 



