| Show HOW TO MAKE COTTAGE CHEESE now that milk Is cheap chead and plentiful and the spirit of economy la Is in vogue a greater use of homemade home made dairy products la IS enco by the extension service of the utah state agricultural college here ts fit a recipe which Is recommended by professor arthur J morris in charge of dairy manufacturing at the state college heat two gallons of skim milk to a temperature of decrees F for 20 to 30 min then cool to a setting temperature when ehla milk has reached 76 degrees P place it in a bucket or deep pan which Is in placed in a tub or other recep receptacle tale tilled filled with water of the same temperature to help hold the bucket at the setting temperature add to pie pe milk while stirring one half to one cup of clean sour milk buttermilk or preferably good starter cover and let stand for twelve to fourteen hours or until a solid curd forms forma with a shallow layer of 0 whey on the surface at this stage the curd is ready to cut cut the curd with alth a long bladed knife I 1 into n t 0 one I 1 inch n c h squares jinro nd let stand tor for fifteen minutes then add one halt half gallon of warm water at to degrees F set th tb on the back of 0 the stove and heat beat gradually so that the cooking temperature of 0 to degrees F will be reached in one to two hours bours stir 0 occasionally while heating beating and during cooking to keep the particles of curd separated which will allow a mow wen even and firming of it whan the particles are firm with no watery rc centers enters then the caid Is v A 1 1 1 cooked ed and the wiley whey way may be ba drain ed off attar attar draining add tw two 0 gallons of very cold yater vater and stir gently to separate the curd pa tides and allow a them to chill drain off the wate I 1 and place curd in a cloth on a rack or draining board to drain light pro asure on the curd wilt will aid in corn com pleto draining when the curd Is thor thornly ay drained it ii may be salted and creamed or it may be ba put in fit a crock and placed in A cool place to be creamed later as aa needed when creaming use thin cream testing about 15 to 20 lo 10 butterfat butter tat nt at the rate of 0 one part c earn eam to three parts curd by wight salt to taste and mix gently so si the curd particles parti cleil cleb will not bi be e b broken R k I 1 up the curd of the afie f cottage cheese should be ur firmi M tender and 0 of a mealy no texture t jelt latt clean creamy milk flavor th ahr re ee e lbs ibs of cheese may be expected from two gallons of |
