A Desirable Food Easily Prepared
Cottage cheese, a most palatable and nutritious product, is one of the few varieties of cheese which can be manufactured on a small scale. It furnishes a convenient and economical means for using skim milk as a human food, and supplies, more cheaply than meat, the protein or body-building part of the diet. In fact, pound for pound, it contains 25 per cent more protein than a medium-fat side of beef and costs about half as much.
The haphazard methods used in the making of this product, together with the lack of simple and easily available directions, probably are responsible for the small quantities made and consumed in the farm home. Uncertainty of results and defects in the finished product also have been causes for discouragement to the beginner. It is hoped, however, that by following the directions given in this bulletin a better and more uniform product may be obtained.
For making the cheese in small quantities for home use a very simple process and ordinary household equipment will suffice. But if it is desired to market the product and to insure good, uniform quality it will be necessary to follow somewhat more elaborate methods. Details sometimes must be modified according to conditions, and only experience will give proficiency.