Summary of Ordinary Process
The process of making cottage cheese without rennet or pepsin, on the basis of 30 pounds or about 31⁄2 gallons of milk, which will yield about 51⁄4 pounds of cheese, may be summarized as follows:
Obtain clean, fresh milk.
If starter is not used, warm the milk to 75° F. and hold it at about that temperature until curdled.
If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, stir, and set away at 75° F. to curdle.
If it is desired to pasteurize, heat milk to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added after pasteurization, as described.
Time for curdling when starter is used, 12 to 15 hours (usually overnight).
When starter is not used the time for curdling will be about 30 hours.
Cut and stir, and then heat to 100° F. and hold for 30 minutes. Stir gently at intervals.
Pour upon cheesecloth and drain for 20 or 30 minutes.
Place in pail or pan and salt at the rate of 21⁄2 ounces to 10 pounds of curd, or about 2 level tablespoonfuls for the cheese from 30 pounds of milk.
If desired, add sweet or sour cream at the rate of one-half pint to 10 pounds of curd, or about one-quarter pint of cream to the product from 30 pounds of milk.