One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

by Harold Morse Dunphy

Fig. 4.—Raising and lowering draining cloth to hasten draining.

Draining

After heating, the mixture is poured upon a draining cloth, which is fastened over a pail or a specially constructed rack, in order to separate the curd from the whey. (See [fig. 3].) The curd is allowed to drain undisturbed for 15 or 20 minutes, because if handled during that period it will tend to become mushy, a condition which renders the removal of the whey very difficult. Later, every few minutes, the sides of the cloth should be raised and lowered several times (as shown in [fig. 4]), which hastens draining. Draining should continue until very little whey separates upon standing, at which time the curd is rather soft and smooth. It is then ready for salting.

Salting

For salting, the curd is placed in a pan or pail and salt added and mixed uniformly into the curd with a butter ladle or a spoon. The usual rate of salting is two heaping tablespoonfuls to 3¹⁄₂ gallons of milk, or about 2¹⁄₂ ounces to 10 pounds of curd, although there is some difference of opinion as to the quantity of salt needed. In case a scale is lacking it is possible to approximate the salt when it is known that a level tablespoonful of salt equals two-thirds of an ounce. Salt is added to the cheese to increase its palatability and to a certain extent to preserve it.

Making the Cheese with Rennet or Pepsin

Several advantages are found in making cottage cheese with rennet or pepsin, as follows:

1. A finer-textured and more uniform cheese results.
2. Making requires less time and attention.
3. Losses of curd in the whey are reduced.

Rennet is a substance which causes milk to coagulate and may be obtained either as commercial liquid rennet or as junket tablets. The former may be purchased from a dairy-supply house, while the latter may be obtained from grocery and drug stores.

If commercial rennet is used for making cottage cheese, about 3 drops should be added to each 10 pints or pounds of milk, or 10 drops to 30 pounds of milk. The rennet, after being measured, is diluted about 40 times with cold water (a half cupful is satisfactory) before it is added to the milk. For measuring a medicine dropper may be used with good results.