The herald and news. [volume] (Newberry S.C.) 1903-1937, 1918-02-12
Simple Directions fer Making
Cottage Cheese on the Farm.


skim milk as human feed. The
cheese is nutritious and can be used
in number of ways as substitute
for meat. Each pound of cottage
cheese furnishes as much protein or
body building material as the same
weight CT beef.
Because of its ease in making it Is
desirable to make the cheese often 50
that it may be eaten fresh, although
if it is kept cool it will keep we'll for
several days.
Setting.
Select as much good skim milk as
will be needed for two or three
days supply. Each gallon Of skim
mil- will rake about l 1-2 pounds Ct
cheese. The skim milk should first
be placed in a pail or Shotgun ca,
warmed to 75 degrees, f., and allow
ed to stand at that temperature until
curGled. The temperature can be col
trolled by keeping the pail or can &
milk in tub. sink, Or vessel fillc1
with water Of the same temperature.
When a starter Or good soar milk
is available a better and more uni
form cheese can be made and the
time for curdling lessened. About
cupful of starter or good sour milk
to the gallon of skim milk is sIfici-
ent, 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.
Draining.
The curd is poured into cheese
cloth sack or into a piece Of draining
cloth thrown over pail. When the
curd is rather firm and the whey has
ceased to flow it is ready for sailing.
Sailing.
The cheese should be salted to suit
the taste. Usually, however, from
one to two teaspoonfuls to the gal
lon of milk is about the quantity de-
sired. The salt may be sprinkled
over the curd and worked in with a
spoon or paddle. The cheese is then
ready to eat.
Making Cheese With Rennet
Or Pepsin,
Cottage cheese made with rennet,
a junket table, or pepsin has a 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 as already
described, except that the milk is
warmed to so degrees, F., and allow
ed to remain at that temperature TO:
5 or 6 hours, at which time 2 or >
drops OF liquid rennet per gallon OF
milk are diluted in tablespoonful
of cold water and stirred into the
milk. When rennet is not available,
one-eighth of a junket tablet to a
gallon Of milk may be dissolved in a
tablespoonful of cold water and stir
red into the milk Powdered pepsin
may be used for the same purpose, a
quantity that will remain upon the
point of penknife being dissolved
in a tablespoonful of cold water ann
then mixed with the milk.
Cottage Cheese With Preserves
and Jellies,
Pour over cottage cheese any frui+
preserves, such as strawberries. figs
or cherries. Serve with bread or
crackers. If preferred, cottage cheese
balls may be served separately and
eaten with the preserves. A very at
tractive dish may be made by drop
ping bit of jelly into nest Of the
cottage cheese.
Cottage Cheese Salad.
Mix thoroughly / pound of cheese,
1 and 1-2 tablespponfuls of cream, l
tablespoonful of chopped parsley and
salt to taste. First. fill rectangu-
lar tin mold with cold water to chill
and wet the surface; line the bottom
with waxed paper, then pack in three
layers of the cheese, putting two or
three parallel strips of pimento, fresh
or canned, between the layers. Gov
er, with waxed paper and set in
cool place until ready to serve; then
run knife around the sides and in
vert the mold. Cut in slices and
serve on lettuce leaves with French
dressing and waters or thin bread