“Because of the ease with which the cheese can be made it is desirable to make it often so that it may be eaten fresh, although if it is kept cold it will not spoil for several days. If the cheese is not to be eaten promptly it should be stored in an earthenware or glass vessel rather than in one of tin or wood, and kept in a cold place.”
Apparatus needed in making cottage cheese
Making Cottage Cheese with Rennet.—In the bulletin mentioned a method is also given for making the cheese with rennet or pepsin. Junket Tablets make a convenient form of rennet to be used for this purpose.
The advantages claimed for this method are:
1. A finer textured and more uniform cheese.
2. The making requires less time and attention.
3. Losses of fat in the whey are reduced.
The process is the same as described above except that a solution of Junket Tablets is added to the milk at the rate of one tablet to 100 lbs. of milk. For less milk use a fraction of a tablet, or dissolve one tablet in ten tablespoonfuls of water and use one spoonful of the solution for each 10 lbs. of milk.
If a starter is used the rennet solution is added immediately after the starter is put in; if no starter is used the milk is left for five or six hours at 80° F. to ripen before adding the rennet. The milk will curdle overnight.