COTTAGE CHEESE PROFITABLE.

Globe, Volume XXIV, Issue 2582, 17 July 1882, Page 3

COTTAGE CHEESE PROFITABLE.

A kind of cheese recently coming into demand in all onr chief towns and cities would soon have an immense consumption if there wss an adequate supply. In some localities it ia called “ Pott ” or “ Cottage Cheese,” in others “Dutch Cheese” or “Sour Curds.” It is simply the curd of sour milk drained from the whey, moulded into small fancy shapes, and eaten while fresh, or soon after. The manufactare is quite simple. Tho milk is allowed to become lopperecl, when it is gently heated to facilitate separation of the whey. The curds are then gathered and salted or otherwise, to suit the taste, and pressed into small moulds, or formed with the band into balls or pats of suitable shape, when it is ready for the table. In cool weather when the sour milk does not readily thicken, it may be put into a suitable vessel set in hot water over the range, and stirred a few minutes until the whey begins to separate. It is then removed and treated as before described. It is usually made from skimmed milk, and fresh butter or tweet cream is often added to the curds while manipulating and pressing into form. This improves the quality and fl tvor for many. In summer some use large cans having a spiggot near the bottom. The sour milk is allowed to stand in these in the sun, or in warm water, to thicken. The heat separates the whey, which ia drawn off through the spiggot. The curds ere then removed to a sink having a slatted bottom, covered with a strainer cloth; tho curds thrown upon this cloth are soon drained, and ready to be pressed with the hands or moulded into forms.

Sometimes this cheese is po'.ted and left to turn into a pasty mass, having a strong disagreeable odor, when it is esteemed most acceptable to those who have acquired a taste for eating it thus, as it has soms characteristics of “ Limbnrger.” Cottage cheese, when fresh and well made, finds a ready market in cities, and certain butter makers realize quite a profit by turning their skimmed milk into this product. I know leading butter makers in the Northwest who thus dispose of all their skimmed milk, sending the curds regularly to tho receiver, who finds a quick sale at good prices. A very extensive milk dealer near Washington, D. 0., informed me that so great was the demand in that city, that it was impossible to supply half his customers. Even in small towns there has of late sprung up a demand for the article, and I have no doubt that with proper effort large quantities of milk conld thus be turned to good profit. These sour milk curds are not only healthful, but nutritious, and the great liking for them among all clasees of people, indicates that they supply some elements in the animal economy, and which nature with unerring instinct craves as an easy way of repairing the waste of the body.—“ American Agriculturist.’*