Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1912-01-26

Customers in town are usually glad
to get buttermilk. fresh from the farm
churn. as well as butter. eggs. cot
tage cheese, and other produce. But
because buttermilk is liquid, and not
go convenient to carry to town. It Is
often neglected and left at home.
1t has recently been found at the
Wisconsin agricultural experiment
station that buttermilk can be easily
made up into buttermilk cheese. eth
er at the creamery or the farm
dairy, The new product resembles
skim milk cottage cheese In appear
ance. but 1t has a rich buttermilk
flavor which most consumers prefer,
after they have tasted It.
The process of making buttermilk
cheese on the farm is very simple.
and requires only ordinary household
utensils. and an ordinary dairy Their
mometer Any thermometer which
can be easily cleaned will serve. A
floating dairy thermometer made en-
tirely of glass can be obtained from
any dealer in dairy supplies for rs
cents or less. The thermometer is
also useful in ehurning. since by prop
erly regulating the temperature of
the cream. much time can be saved in
churning, and less fat wasted in the
buttermilk.
Uses of a Dairy Thermometer
Only clean favored, sour cream
should be used in churning. in order
to get butter and cheese of the best
flavor The fresh buttermilk, just az
1t comes from the churn. ia put into
large. clean tin pan. or granite iron
kettle In which 1t can be heated on
/ the stove. A clean new tin wash
boiler is also suitable, where so large
vessel is needed to hold the butter
milk. The buttermilk may be left sew
eral hours. or the cheesemaking may
begin at once.
The First Heating.--The buttermiik
is set over the fire and warmed. with
occasional stirring. until 1t is all at
about so degrees. Fahrenheit, by the
thermometer At this temperature the
curd will begin to separate from the
whey, anu tue pau 10 at OuCC lJilcu
from the fire. and left to stand undis-
turbed for about an hour, or It may
be left for a longer time If more con-
venient.
The Second Heatna.-The entire
quantity of curd and whey is then
heated with occasional stirring to
about 1870 or $40 degrees by the Their
mometer and again set off of the fire.
and covered to prevent cooling. After
standing undisturbed for at least half
an hour the curd separates completely
from the whey, and either floats in
mass or cake at the top OF the liquid
or sometimes the cake Of curd may
settle to the bottom. which does not
affect the quality of the cheese in any
way
Draining the curd.-The curd is put
on a cloth to drain. while still hot.
as it drains more rapidly hot than
cold. The cloth may be cotton -four
or sugar sack, into which the curd
and whey is poured. or a square yard
of cheese cloth may be laid loosely
over the top of a barrel or jar and
fastened in place with the top hoop or
piece of string Or, very conve-
nient square draining rack may be
made, with wooden sides, six inches
deep. and a bottom of A-inch gal
vanlzed iron wire netting, IL or II
inches square. as shown in figure,
with the cloth in place. Such a
drainer is useful for many purposes
about the house. beside buttermilk
cheese making
The floating curd may be trans
ferred to the draining cloth with
dipper. or the entire quantity of ma
terial may be poured carefully on the
cloth. the clear whey coming first. and
running through the cloth. and the
curd coming last being collected
without loss.
The draining rack is loosely Gov
cred, and the curd is left to drain for
several hours or overnight, until It is
sufficiently firm and dry. SO that II
will not leak whey, when put on a
plate. or packed In a jar for sale |
When properly drained the cheese can |
be piled up as shown in the figure |
page Z, bulletin gil. and the pile will |
retain its shape for time. and will |
not stick to the fingers.
Sailing and Packing 5uttermilk |
Cheese.-After draining. and just be- |
fore packing. the curd is salted By |
thoroughly mixing IN about one ounce |
Of common table or butter salt to FIVE |
pounds of curd 1t is then packed iiD- |
nediately in jars. or may be nodded |
With the hands into balls. or made |