Another kind of rack is rectangular, 13 inches wide, 36 inches long, and 10 inches deep. The corner posts extend 11⁄2 inches beyond the strips and top and bottom, with the top rounded, so that a ring may fit over them. The bottom slats fit loosely into notches and are removable for washing. The materials required are four corner posts 11⁄2 by 11⁄2 inches, nine strips 1 by 3⁄8 by 36 inches, and six strips 1 by 3⁄8 by 121⁄4 inches, notched to receive bottom slats, all made of pine. A cloth is fastened upon each frame and the contents of one can poured into each cloth.
Draining cloths.—When the cheese is made without rennet, common cheesecloth is most satisfactory, but for cheese made with rennet, unbleached cotton sheeting is recommended. The quantity depends upon the size of the draining rack, enough being required to supply a single thickness, with an allowance for hems. All draining cloths should be hemmed.
Cartons.—Round, paraffined, sanitary, single-service containers are desirable for marketing the cheese.
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).