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

by Harold Morse Dunphy

Finely ground pimento peppers also add much to the appearance, taste, and attractiveness of the product, especially to the finer textured, rennet-made cheese. Peppers when used are added at the rate of 1 pound to 20 of curd.

If the product is to be marketed the additional expense of cream or peppers probably is warranted.

Yield of Cheese

The yield of cottage cheese depends upon the quality of the milk and the method of manufacture. Yields of from 12 to 22 pounds of cheese per 100 pounds of skim milk represent the limits, while a normal yield of from 16 to 18 pounds produces best results. A gallon of skim milk usually yields about 1¹⁄₂ pounds of cottage cheese.

Marketing the Product

Although often marketed in bulk and sold by the pound, cottage cheese may be marketed best in single-service containers holding from 10 to 12 ounces. This makes a neat and convenient package which commonly retails for about 10 cents. These cartons are made of wood pulp treated with paraffin. For interstate shipping it is necessary to put the net weight of the cheese on the package, and it is desirable, for advertising purposes, to place on it the name and address of the maker. While the product may be molded into balls or prints and wrapped in paraffined paper, the carton is strongly recommended as a marketing receptacle for such a perishable product as cottage cheese. The carton makes a nearly air-tight package which improves the keeping quality of the cheese.

It is advisable to keep cottage cheese at a low temperature until consumed. Holding the product at room temperature for only 36 hours may cause it to become slightly “off flavor,” while in a longer period the deterioration may be so marked as to render it unsuitable for consumption. Cheese from which the whey separates spoils quickly and is very undesirable. It is better to have the cheese a little too dry than too moist, for the former defect may be corrected easily by the addition of a little cream or milk by the consumer.

Equipment for Making Cottage Cheese

Little equipment is needed for making cottage cheese, and for the most part it may be found in any home. When the cheese is made in large quantities a small outlay for equipment is warranted as a matter of convenience and satisfaction. In most homes, however, satisfactory substitutes may be found for some of the utensils mentioned here.