MONEY FROM CORD MAKING

Taranaki Central Press, Volume IV, Issue 310, 16 December 1936, Page 2

MONEY FROM CORD MAKING

PROFIT FROM SIDELINES. A few years ago, when we had skimmed milk to spare, I made a nice little sum out of curd. The curd was taken or three times a week, to a local greengrocer’s shop. This man bought it wholesale—as also do butchers and grocers—at 6fl a pound. In East Yorkshire, curd is a wellknown commodity; from it our famous cheese cakes are made. Mixed with sugar, butter, eggs, currants, flavouring, and a little baking powder, it ; s put into pastry-lined patty-pans and baked, after the style of a tart. There is a ready sale for curd in the shops, but many farmers’ wives have private customers. Even in districts where curd is unknown, a demand, I think, might be created and a nice little business built up, writes a Yorkshire correspondent of a Home paper. MAKING THE CURD. Ther are different ways of making curd. Some use rennet to "turn” the milk; other buttermilk. My own method is to use Epsom salts; they do not make the curd taste.

Put 6 pints of skimmed milk (at least 12 hours old, but preferably 24) in a pan on the Uro and when .about blood-heat stir in three good teaspoonfuls of Epsom salts. Bring to the boil; allow to boil for a minute or so till the curds are thoroughly formed. Turn into a bowl. Next morning, strain carefully, pressing out all the liquid. The curd is then ready for sale. ’n r"