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Show USE FOUND FOR BUTTERMILK UtHiiatlon of Largs Quantities of Hitherto Waste Product Causes Stir In Wisconsin. In a recent bulletin from the Wisconsin Wis-consin experiment station the making of cheese from buttermilk la pretty fully described, says Hoard's Dairyman. Dairy-man. This caused somewhat of a stir In the dairy world, and since It results re-sults In the utilization of largo qua-i-tltles of buttermilk wasted every year It Is well worthy of consideration. It makes a very acceptable cheese sandwich, sand-wich, and tbe profit In the enterprise will dt'iH'tid entirely upon whether or not a eteady market can be developed for It. Hclng a perishable product, very much like cottage cheese, It will keep only a few days. The fact of the matter is there U very little difference dif-ference between buttermilk cheese and cottage cheese, except that the former has a buttermilk flavor. racking and selling this cheese requires re-quires seclal attention, since the public pub-lic Is not familiar wl(h the product. It may be shipped In butter tubs and retailed In paper palls or other small packages. It will keep for a week or ten days at a temperature of 50 to 60 degrees, but It can be kept longer If the temperature Is lowered to 'it degrees or below. It bas been sold at three to five cents a pound at tbe factory and retailed at 7 to 12 cents If color is desired this may be se cured by adding cheese coloring, the same as used In cbeddar cheese. The making of this buttermilk checso 1m inexpensive, as the drainage racks, syphons, etc., can be coiiHtruct-ed coiiHtruct-ed by almost anyone. When only a very small amount Is desired tl ordinary ordi-nary utensils of a creamery can te utilized. |
