| Show COTTAGE CHEESE C 11 E E S IS S EASILY MAUE HADE AT HOME now that milk is cheap cheal and plentiful tuli and the spirit of economy Is decidedly in ag vogue it greater use so of homemade home made dairy product la Is encouraged by tile the exten alon service of tile tho utah agricultural college cottage cheese can be ninde made easily and economically in tile the by tile the following recipe which la Is recommended by professor arthur J morris in charge ol of dairy inabit manufacturing fact url aig at the state college ifert two gallons of skim aklin milk to a temperature of degrees F for 20 to 30 minutes then cool to a setting temperature when this milk liaa has reached 76 75 degrees P F place it in a bucket or deep pan which Is placed in a it tub ua or other receptacle tilled filled with water of tho the same temperature to help belp hold tile the milk in the bucket at the setting temperature add to the milk while stirring one halt half to one cup of clean sour milk buttermilk or preferably good gt arter cover and let stand tor for twelve to fourteen hours or until a solid curd forms with usually a shallow layer of wiley whey on the surface at this stage uie curd Is s ready to cut cut the ilia curd with a long lone bladed knife into one ona inch squares and let stand for fateen minutes then add one half gallon of warin wann water at to degrees F set tile the curd on oil the back of tile tho stove and heat gradually so that tile the cooking temperature pera ture of to degrees F will be reached in one to two cwg hours stir occasionally while heating and during cooking to keep ilia die particles of curd separated which will allow a more even and rapid firming of it when the particles are firm with no watery centers then the curd Is cooked and the wiley whey may be drained off after draining add two gallons of very cold water arid and stir gently to 0 o separate the curd particles and allow them to chill drain oft off the water and place curd in a cloth on a rack or draining board to drian light pressure on the tha curd will aid in complete draIr draining ring when the curd Is thoroughly drained it may be ba salted and abid creamed or it may be put pt lu in a cro crock jar and placed in a cool place to be creamed later as aa needed when creaming use thin cream testing about 15 to 20 percent butterfat buter fat at the rate of ono part cream to throe three parts curd by weight salt to taste and mix gently so the curd particles will not be broken up tile the curd particles of the finished cottage cheese should be firm tender and of a meaty texture with a clean creamy milk add acid flavor three pounds of cheese may be ox from two gallons of skim milk |
