The twice-a-week Twin Falls times. (Twin Falls, Idaho) 1916-1918, 1918-02-21
PURE FOOD AND MARKET PAGE
Home Cheese Made
Right, Is Delicious
Follow These Directions and See Ii
Product Is not Relished by the Whole
Family.

Given the choice between a nice,
iuicv piece of beef and a dish of cot
tage cheese. and the chances are you
would take beef We are such meat
loving people. But pound for pound,
cottage cheese contains % percent
more protien-the body building sub
stance for which we eat meat largely
than a medium fat side of beef. And
the cheese costs about half as much.
1t has less energy value than beef,
but it is nevertheless capable of taking
meats place in the diet.
This Cheese Easy to Make.
Because cottage cheese is a most
palatable and nutritious product and
because it can be made easily on
small scale with little equipment IN
any kitchen and because it is an eco
nomical and convenient means Of uti-
lizing skim milk--a good food much
neglected-in the human diet, food
and Dairy specialists of the United
States Department of Agriculture are
urging its wider use to save meat. Hap
hazard methods used in making this
cheese, together with the lack of sim
pie and easily available directions
probably are responsible, the special
lists saw, for the comparatively small
quantities made and used at present
Uncertainty of results and defects in
the finished products also have been
causes for Encouragement in making.
BY following the directions given here
it is believed a better and more uni
form product may be obtained
For making the cheese in small
quantities for home use a very simple
process and ordinary household equip
ment will suffice, but if it is desired to
market the product and to insure
good, uniform quality, it will be neces-
sary to follow somewhat more elabor-
ate methods. The process of making
a small amount, as well as methods
used when it is desired to produce a
larger quantity for the market, is de-
scribed in Farmers Bulletin $50 OF the
United States Department of Agricul-
ture. This is the way to make cot
tage cheese in small amounts, perhaps
utilizing only a few cups of skim milk
what is left after the cream for the
Coffee has been removed.
First of all, start with good, clean
skim milk and clean utensils Care
full attention to the details of making
will insure a good product.
One gallon of skim milk will make
about 1 ID pounds of cheese. If the
milk is sweet it should be placed in
a pan and allowed to remain in
clean, warm place at a temperature of
about rs degrees F. until it clabbers.
The clabbered milk should have
clean, sour flavor. Ordinarily this will
take about 80 hours, but when 1t is
desirable to hasten the process
quantity of clean-flavored sour milk
may be mixed with the sweet milk
AS soon as the milk has thickened
of firmly clabbered it should be cut
into pieces 2 inches square, after
which the curd should be stirred
thoroughly with a spoon Place the
pan of broken curd in a vessel of hot
water so as to raise the temperature
TO 100 degrees F. Cook at that tenn
perature for about 30 minutes, dur
which time stir gently with a spoon
for one minute OF five minute inter
walls.
anly Home Utensils Needed.
At the conclusion of the heating
pour the curd and whey into small
cheesecloth bag Ca clean salt bag will
do nicely and hang the bag on a
fruit-strainer rack to drain, or the
curd may be poured into a colander or
strainer over which a piece OF
cheesecloth has been laid. After five
or ten minutes work the curd toward
the center with a spoon. Raising ano
/ lowering the ends of the cloth helps
! to make the whey drain faster. T6
complete the draining tie the ends o.
the bag together and hang it up. Since
there is some danger that the cure
will become too dry, draining should
stop when the whey ceases to flow IL
a steady stream.
The curd is then emptied from tn
bag and worked with spoon or but
ter paddle until it becomes fine Il
grain, smooth, and of the consistenc
of mashed potatoes. Sour or swee
cream may be added to increase tn
smoothness and palatability and i'm
prove the flavor. Then the cheese
sailed according to taste, about on
teaspoonful to a pound of curd
Because of the ease with which tn
cheese can be made it is desirable t
make it often so that it may be cate
fresh, although IL 1t is kept cool
, will not spoil for several days. If tn
Cheese is not to be eaten prompt
| I IL should be stored in an earthenwaI
or glass vessel rather than in one {
tin or wood, and kept in a cool plac