If properly made, such cheese is very digestible. As it can be seasoned
and served in a variety of ways, it makes a delightful addition to
lunches or other light meals in which a protein dish, such as meat, is
undesirable. Skim milk does very well for this kind of cheese, so that
if the sour milk that is to be used has cream on it, the cream should be
removed before the cheese is made; otherwise, it will remain in the whey
and be lost. In case cream is desired to improve the texture and flavor
of the cheese, it should be added after the cheese is made.
[Illustration: FIG. 5]
37. To make cottage cheese, allow a quantity of sour milk to clabber,
that is, become curdled, and then place it on the back of the stove in a
thick vessel, such as a crock, until the whey begins to appear on the
top, turning it occasionally so that it will heat very slowly and
evenly. Do not allow the temperature to rise above 90 degrees
Fahrenheit, or the curd will become tough and dry. Remember that the two
things on which the success of this product depends are the flavor of
the milk used and the proper heating of it. No difficulty will be
encountered in the heating of the milk if a coal or a wood stove is
used, but in case a gas stove must be used, the vessel containing the
milk should be placed in a larger one containing warm water and the milk
should be heated in this manner until the curd and the whey begin to
separate. At this point, pour off all the whey possible, and turn the
curd into a cloth bag or a colander lined with cloth, as shown in Fig.
Pages:
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86