Charlevoix county herald., 1917-06-22
The Method of Making.

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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 ~ pounds of
cheese. The skim milk should first be
placed in pail or shotgun can, warmed
to rs degrees F., and allowed to stand
at that temperature until curdled. A
thermometer should always be used;
never guess at the temperature. The
temperature can be controlled by keep
ing the pail or can of milk in a cub,
sink, or other vessel filled with water
Of the same temperature. The time re-
quired for curdling will depend upon
the freshness of the milk. When a
starter or good sour milk is available a
better and more uniform cheese can be
made and the time for curdling lessen
ed. About cupful of starter or good
sour milk per gallon of skim milk is
sufficient, although 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 firm, smooth
curd has been formed, it is ready for
cutting.
d. Cutting, heating, and stirring. The
eurd is cut into l-inch or Pinch squares
with longbladed knife. The temper
ature of curdled milk Tor coagulum) is
then raised to 100 degrees F., and the
mass stirred gently from time to time.
When that temperature has been main
tanned for about half an hour the curd
is ready to be drained. The degree of
heating largely determines the dryness
of the cheese; the higher the temper
ature the drier the cheese will be.
Draining.-After heating the curd is
poured into a cheesecloth sack or
piece of draining cloth thrown over a
pail. If pail is used it will be neces-
sary to pour out the whey occasionally,
so that draining will continue. In Is
or 20 minutes the curd will become
mushy and will drain more slowly.
The sides of the cloth may then be
raised and lowered every few minutes
to hasten draining When the curd is
rather firm and the whey has nearly
ceased to flow it is ready for sailing,
although tastes differ somewhat, some
preferring dry while others a soft,
moist cheese.
Sailing. The cheese should be salted
to suit the taste. Usually, however,
from to 2 teaspoonfuls per gallon of
milk is about the quantity desired. The
salt may be sprinkled over the curd
and worked in with spoon or paddle.
The cheese is then ready to eat. II
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 becom-
ing sour or moldy.
Cottage cheese made with rennet
junket tablet, or pepsin has a finer and
more uniform texture and requires less
time and attention in making Any one
of these will cause the milk to curdle
sooner. The process of making is the
same, except that to hours after the
skim milk is set at 80 degrees F., or 3
drops of liquid rennet per gallon of
milk are diluted in a tablespoonful of
cold water and stirred into the milk.
When rennet is not available, one
eighth of junket tablet per gallon of
milk may be dissolved in tablespoon
full of cold water and stirred into the
milk. Powdered pepsin may be used
for the same purpose, quantity that
will remain upon the point of a pen
knife being dissolved in a tablespoon
full of cold water and then mixed with
the milk When rennet, junket tablet,
or pepsin is used the coapulum is plac.