The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-06-22
Make Cottage Cheese

Cottage cheese furnishes conven-
lent and economical means of using
skim milk as human food. It can
be easily made on a small scale and
requires no special equipment. The
lent substitute for meat. Each pound
of cottage cheese furnishes as much
protein or bodybuilding material as
the same weight of beef It is, how
ever, not quite so rich in its energy
supply as meat.
Because of its ease of making it
is desirable to make the cheese often,
so that 1t may be eaten fresh, altho
If 1t is kept cool it will not spoil for
several days. The following direc-
tions have been prepared. by the
dairy division, United States depart
ment Of agriculture.
The Method Of Making
Setting Select as much good skim
milk as will be needed for a two or
three days supply. Each gallon Of
skim milk will make about one and
one-half pounds Of cheese. The skim
milk should first be placed in a pail,
warmed to rs degrees F., and allow
ed to stand at that temperature until
curdled. A thermometer should al
ways be used; never guess at the
temperature. The temperature can
be controlled by keeping the pail OF
milk in tub, sink, or other vessel
filled with water of the same tenn
perature The time required for
curdling will depend upon the fresh
ness of the milk. When a starter or
good sour milk Is available better
and more uniform cheese can be
made and the time for curdling less
ened. About cupful of starter or
good sour milk per gallon of skim
milk is sufficient, altho more may
be used. With that quantity of
starter the skim milk will curdle in
from 10 to Is hours, while without
starter fresh milk may not curdle
for "a hours, or even longer. The
greater the quantity of starter the
sooner curdling will take place. Dur
ing the setting no special attention
is necessary. AS soon as a firm,
smooth curd has been formed, it is
ready for cutting.
Cutting, heating and stirring-The
curd is cut into one-inch or two-inch
squares with a long-bladed knife.
The temperature of curdled milk Tor
coagulum) is then raised to 100 de-
grees F., and the mass stirred gently
from time to time. When that tenn
perature has been maintained for
about half an hour the curd is ready
to be drained. The degree of heat
ing largely determines the dryness
of the cheese; the higher the tenn
perature the drier the cheese will be.
Draining-After heating the curd
is poured into cheesecloth sack or
piece of draining cloth thrown over
q pail. If pail is used it will be
necessary to pour out the whey oc-
casionally, So that draining will con-
tinue. In Is or 20 minutes the curd
will become mushy and will drain
more slowly. The sides of the cloth
may them be raised and lowered
every few minutes to hasten drain
ing. When the curd is rather firm
and the whey has nearly ceased to
flow it is ready for sailing, altho
tastes differ somewhat, some prefer
ring a dry while others soft, moist
cheese.
Salting-The cheese should be
sailed to suit the taste. Usually,
however, from one to two teaspoon
fuls per gallon of milk is about the
quantity desired. The salt may be
sprinkled over the curd and worked
in with a spoon or paddle. The
cheese is then ready to eat. If kept
several days, it should be stored in
an earthenware or glass vessel rather
than one of tin or wood. The cheese
should be stored in a cold place, as
it will keep longer without becoming
sour or moldy.
Cottage cheese made with rennet,
junket tablet, or pepsin has finer
and more Uniform texture and re-
quires less time and attention in
making. Any one of these will cause
the milk to curdle sooner. The pro-
cess of making is the same, except
that four or five hours after the