The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1918-01-22
COTTAGE cHEESE.MAKING
IN PUBLIC SCHOOLS S

COTTAGE cheese is AZ. economical
meat substitute. It contains a larger
percentage of bodybuilding mater
ial than meat and furnishes it at a
much lower cost. The making OF
this kind of cheese furnishes an
economical way of utilizing skim
milk and it can be done on small
scale with no special equipment.
Realizing these facts, the Depart
ment of Agriculture Of Winthrop
College has prepared the following
directions for the use of teachers in
giving a lesson in cottage cheese
making in the public schools. Teach
ers of the State are urged to work
out this exercise as demonstration
before their classes.
Two methods are described. In
the first the skim milk is allowed to
curdle naturally, and in the second
it is curdled by means of junket
tablet (rennet.) =
The equipment necessary is 2 gal
Ions Of sweet skim milk; 2 cups OF
sour milk; two vessels, each of which
will hold gallon Of milk; two YES
sells a little larger than the others;
a long-bladed knife; large spoon;
a Thermometer; a piece of cheese
cloth; a piece Of muslin; junket
tablet.
Directions for natural curdling
method; During the afternoon,
place a gallon Of the milk in one Of
the smaller vessels and bring it to
a temperature Of rs degrees F., US
ing the thermometer to determine
the temperature. If the temperature
Of the milk is too low, pour hot wa
ter into the larger vessel and place
the one containing milk lin the wa
ter. If the temperature is too high,
use ice to cool the milk. Next, add
a cup of sour milk to start the sour
ing process and leave the milk un-
disturbed until the next day. AS
soon as firm smooth curd has FORM
ed, cut this curd into cubes an inch
or so in size. Then, place the vessel
in hot water and raise the tempera-
ture Of the liquid to 400 degrees F.,
and keep it there for about half
hour. During the heating, stir gent
ly from time to time. Next, drain
the curd through the cheese cloth.
In 15 or 20 minutes the curd will
become mushy. When this occurs,
raise and lower the sides of the cloth.
to hasten the draining of the whey.
When the curd is rather firm and
the whey has nearly ceased to flow,
it is ready for sailing. One and a
half teaspoons of salt is the average
quantity used for the cheese from
a gallon Of milk. Sprinkle the salt
over the curd and work it in with
the spoon.
Directions for the junket tablet
method: Late in the afternoon,
place a gallon of skim milk in ves-
sci as before directed. Heat to 800
F., and hold at this temperature for
s or 6 hours. Then, dissolve one
eight of junket tablet in a tatle-
tents into the milk. Allow tn, n:ilk
to stand until firm curd has form
ed (this will be early the next day..
Without further heating and with
no cutting of the curd, drain through
the piece of muslin. Cheese cloth is
too coarse for this kind of curd.
After the whey has stopped drain
ing, press the cloth with the curd
in it between two weights Of some
kind to expell any surplus whey.
When the curd is about Of the same
consistency as described for the
other method, stop the draining of
the whey and salt the curd. A finer
eurd should result than by the other
method.
Store cottage cheese in earthen-
ware or glass vessels and keep in a
cool place. It will not spoil for sew
eral days.