1330 
IShe RURAL. NEW-YORKER 
November IT. lb 17 
MERIDALE 
JERSEYS 
P RF2SENT feed costs make it 
imperative that every dairy¬ 
man secure maximum produc¬ 
tion at minimum cost. It can 
only be done with cows of su¬ 
perior quality. 
Jacoba Irene 146443 set a 
high mark in the Jersey breed 
some years ago when she made 
17,253 lbs. milk, 1,121 lbs. 
butter on yearly authenticated 
test. Not content with a single 
year’s test, she_produced 42,064 
lbs. milk, 2,755 lbs. butter in 
thirty-se^■en consecutive 
months. At eleven years she 
made 12,001 lbs. milk, 789 lbs. 
butter. 
She typified the quality we 
must seek to reproduce. Fortu¬ 
nately, she was not only a great 
producer, but a great repro¬ 
ducer as well, for her descend¬ 
ants are proving themselves 
more than ordinary Jerseys. 
She left three tested daughters, 
and two sons with Register of 
Merit daughters. Her blood 
“breeds on.” 
20 Heifers of 
Jacoba Irene Blood 
I'here are 20 heifers available from the 
Meridale Herd which we strongdy recom¬ 
mend as of the type and breeding which 
insures high and consistent production be 
cause they are strong in the blood of Jacoba 
Irene 140443, and like her show remarkable 
constitutional vigor and strength. 
I'hey range from seven inonths to tw<» 
years old. Those of sufficient age have had 
service. They are well grown, thrifty, of 
uniform type and (quality—emphatically, the 
“right sort.'*’ 
Full particulars on request. Better still, 
come to Meridale Farms and see them for 
3 R)urself. You will be welcome whether or 
not you decide to purchase. 
AYER & McKinney 
300 Chestnut Street Philadelphia, Pa. 
rrrrr 
Live .iStqcfeisi'and 
1“ 
dliLliiiMli., 
Cheese from Skim Milk 
I’AKT I. 
Wo milk two cows, make butter; I 
would like to make some skim-milk cheese 
this Fall to help out these hard times. 
Can you give me directions for making 
cheese from such a .small quantity of 
milk. Ilow much rennet to u.se per gallon 
of milk, and about coloring, if it is need¬ 
ed V 1 know nothing about cheese-making 
so would need full directions, u. A. n. 
Ballston I>ake, N. V. 
There .are at least two^ypes (/f cheese 
you can make out of skim-milk. The first 
is cottage cheese, and the second a skim- 
milk Cheddar cheese. lUrections follow 
for the manufacture of both types of 
cheese: 
COTTAGE CHEESE. 
IMaco the skim-milk in a can or pail 
of almost any kind. Allow the milk to 
set at a temperature of 70 to 80 degree.s 
until a smooth curd is formed. The re¬ 
ceptacle containing the curd is then set 
into a tank of warm water and the curd 
graduiilly heated ti> about IdO degrees. 
whey, which will have just begun to sepa¬ 
rate, has a mild acid flavor. It will usu¬ 
ally be from IS to 24 hours from the time, 
of preparing the milk to the time of 
draining the curd. Thi.s will depend al¬ 
most entirely upon the temperature at 
which it is held. As stated, above 70 to 
75 degrees F. is the most desirable, and 
if the temperature gets up as high as 85 
degrees F. the action of the junket will 
be so -strong that the cheese may come 
tough and rubbery. In hot Bummer 
weather the milk would better be set in 
a room where the temperature does not 
go above 75 degrees F. A better quality 
of cheese will be insured by setting the 
milk at a temperature below 70 degrees 
F, than at too high a temperature. A 
lower temperature simply delays the 
formation of the curd. 
To drain the curd lay a piece of cheese¬ 
cloth over a colander and pour the curd 
into it. Grasping the cloth at both ends 
roll the curd back and forth in the cloth 
until the free whey has escaped, then 
allow fo rost in colander moving the curd 
Colt Green Mountain Princes 6656 A, M. R., and .Mother 
The he.ating should take about hail’ lioiir 
and the curd should be broken u)» and 
gently .stirred with the hands during the 
heating itrocess. The curd is next poured 
out into a cheesecloth bag in order that 
the free whey may drain from it. The 
curd .should now be given one wash in 
cold water so that the temperature of the 
curd is lowered to (>(► to 70 degrees. This 
helps to keep the curd from getting too 
rubbery and tough. After the curd has 
drained so that it works well with the 
hands s'alt i.s worked into it at the rate 
of a ])ound to a pound and a half to ItlO 
lbs. of cheese. It can then be moulded in¬ 
to any shape f>r packed in any container 
except tin. The all-important point in 
making cheese by thi.s method is that the 
milk must be clean and free from umlesir- 
able bacteria, which cause a gassy fer¬ 
mentation, or cause the curd to become 
liquefied. 'When this happens there is 
naught to do but to scald up the utensils 
and start all over again with some new 
milk. 
< >ne can be much more sure of having 
gotid luck and can make a cheese of a 
smoother consistency if the skim-milk is 
pasteurized and is then soured by the 
addition cd a starter and some rennet 
used to firm the curd. A starter is simply 
a batch of sour .skim-milk. The rennet 
can be best secured in small (luantities at 
the local drugstore in the form of tablet.s. 
The bacteria which are necessary to make 
the starter can be secured in tablet form, 
usually known as buttennilk tablets. The 
following rule calls for two quarts of milk, 
but by changing the amount of the other 
ingredients any amount of milk could be 
used. Take two quarts of skim-milk and 
pasteurize it by heating ic in a double 
boiler to a tenqterature of IbO degrees and 
holding it there for oO minutes. Cool 
the milk to 00 to 70 degree.s and add one 
crushed buttermilk tablet to it. Dissolve 
one-eighth to one-quarter of a junket 
tablet in half a cup of cold water, and 
stir this into the milk. Cover the re¬ 
ceptacle containing the milk and set it 
at ;i temperature of 70 to 75 degrees F. 
until a firju curd l'.:i': fnrmed, and the 
oc<-a'i>■ii.‘illy. 'I'lii' i-iinl should !.)•• dr.-iineil 
dry enough So that it becomt-s buttery 
and ciin be worked nicely, l.ight itressure 
may be neces.sary to get the curd sullici- 
ently dry. This can be accomplished by 
taking the corners of the cheeseclo-th, 
thereby making a bag, and wringing the 
free ends down tight as one would wring 
out a towel. The next step is to salt the 
cheese. Only an ounce or two of salt will 
be needed. The salt is worked into the 
cheese with the hands. The cheese may 
then be packed in most any resc*eptacle 
desired, tin excepted. The cheese should 
be kept in the refrigerator, as it soon 
becomes too sour if allowed to remain 
where it is warm. 
While it is a little more work to make 
the cheese by this method the results will 
be excellent. There will be no trouble 
with gassy fermentation, because the un¬ 
desirable organisms are killed by pa.steur- 
ization. This gives the buttermilk tablet, 
which is .simply a pure culture of organ¬ 
isms which cause milk to sour, a clean 
field to work in. It is only too true that 
the garden crop amounts to nothing when 
the weeds get ahead of it. Bo it is with 
cottage cheese; pasteurization kills the 
weeds. If the cheese .should come out 
tough and rubbery it is certain that too 
much junket was used, or that tempera¬ 
ture at which milk was held was too high, 
or both. One should profit by mistakes 
and make the necessary <-hanges the next 
time. 
Commercial starter tind rennet extract 
are used in place of buttermilk ami 
junket tablet.s when the cheese is made 
on a large scale. On farms using .starter 
and rennet 1 % starter should be added 
to the skim-milk for cottage chee.s'e. Only 
a drop of rennet diluted in a half cup ''f 
cold water will be needed for the two 
quarts of milk. This same method may 
be used without pasteurizing the milk, but 
it is unwise, as frequent failures are cer¬ 
tain. For .sumo reason this is particulaidy 
true when separator skim-milk is used. 
Better success will be had using gravity 
skim-milk if pasteurization is not prac¬ 
tised. II. T. j\ 
