COTTAGE CHEESE 



95 



treated with sweet whole milk of ,t;oo(l quality. Salt is 

 applied at the rate of one ounce for every ten gallons of 

 skim-milk used. It is best to salt lightly, leaving it to 

 the consumer to supply any deficiencv. The curd is 

 treated with milk at the rate of one and one-half to two 

 quarts for every ten gallons of skim-milk used. Two- 

 thirds of this is added immediately after grinding, after 

 which the curd is set aside for about two hours, preferably 

 in the refrigerator. This amount of time is necessary 



Fig. 43.— Cottage Cheese Packages. Method of Filling Packages. 



to permit thorough absorption of the milk. The remain- 

 ing third of the milk is then added, the curd thoroughly 

 mixed, and immediately packed. 



The amount of milk to be added to the curd varies 

 somewhat from day to day, depending upon the amount 

 of moisture left in it at the time of grinding. The rule 

 to follow is to add enough milk to leave the curd fairly 

 wet, but not so wet as to have the milk drip from it. 



Packages and Packing. Among a number of styles 

 of packages tried, two have proven very satisfactory ; 



