MANUFACTURE OF COTTAGE CHEESE = 
CURD KNIVES 
Two kinds of curd knives are used. Both are made of wire or 
metal strips fastened, half an inch apart, to a frame. One knife cuts 
the curd horizontally by being drawn lengthwise of the vat. The 
other cuts it vertically by being drawn, first, crosswise of the vat, 
then lengthwise. Thus the curd is cut into cubes. 
CURD PAIL 
When the curd is to be dipped from the vat, a curd pail having a 
flat side opposite the handle is more convenient than the ordinary 
round pail, because the curd at the bottom can be scooped up more 
easily. 
VAT WHEY STRAINER 
The strainer commonly used is of metal, cylindrical in shape, about 
5 inches in diameter, with a spout at the bottom which just fits the 
spigot opening. The strainer is placed in the vat outlet, which 
allows the whey to drain off, leaving the curd. 
METHOD OF MANUFACTURE 
RIPENING THE MILK 
The object of ripening is to obtain the characteristically mild, sour- 
milk flavor and to develop the acidity necessary te coagulate the milk 
and bring about a separation of the whey from the curd when the 
coagulated milk (or coagulum) is heated. The temperature of ripen- 
ing depends upon the time at which the cheese is to be made and the 
quantity of starter added. 
Fresh skim milk should be set at a temperature which will pro- 
duce a firm, smooth, uniform curd at the time of cutting. The ripen- 
ing can be regulated by the temperature at which the milk is set and 
the quantity and kind of starter used. Pure cultures for starters with 
directions for use may be obtained at intervals from a commercial 
laboratory at moderate cost. Experience soon will show the right 
combination of starter and temperature to be used for best results 
under existing conditions. A good, active, clean-flavored starter 
should be added at the rate of 2 to 10 per cent of the skim milk. Two 
or 3 per cent of starter is usually sufficient. When a very rapid 
coagulation is desired, as much as 10 per cent may be needed. The 
setting temperature is about 70° to 75° F. in the summer and 80° to 
85° F in the winter. Depending on the temperature and the quantity 
of starter employed, a smooth, uniform curd is usually obtained in 
10 to 15 hours. 
Raw skim milk of good flavor, allowed to sour naturally, usually 
develops a well-flavored curd, but the probability of regularly obtain- 
ing a fine-flavored product is greatly increased by Pasteurization and 
the use of a good starter. A starter of poor quality should never be 
used, because by introducing undesirable fermentations it does more 
harm than good; in fact, it would be better to depend upon the 
natural souring of the skim milk than to use a poor starter. 
