Page:Home labor saving devices (1917).djvu/134

 amounts aids in obtaining curd free from objectionable ferments. Too much starter will produce acid too rapidly and give a rough mealy curd. A very satisfactory product may be secured, if the milk is reasonably clean, without using any starter.

Starter.—The starter is merely soured milk. In making a home-made starter place a clean milk bottle and tumbler in a pan of cold water and bring same to boiling; remove the bottle, allow it to cool and then fill it with the freshest, cleanest milk available. The bottle should now be covered with a sterilized glass tumbler in order to prevent the entrance of dirt. Allow the milk to sour at a temperature of about 75° F. (room temperature).

Two cubic centimeters of active starter for each thirty-pound can of milk will give good results. After adding the starter the milk is vigorously stirred and warmed to a temperature of 80° F. Rennet is now added at the rate of 30 drops per 100 pounds of milk. Upon a small scale junket tablets may be used for curdling purposes. The mixture, after being thoroughly stirred, is left at rest over night at room temperature, or preferably a little higher. The firm curd is now poured upon the draining rack as with the cottage cheese and allowed to drain for about two hours. Toward the end of the draining period the curd is worked toward the center of the cloth by means of a ladle. The cloths containing the curd are now tied together bag fashion and pressed. The hand-made contrivance illustrated may be used, or merely allow weights to rest on bags of curd over night. The more whey that is removed the better will be the flavor and keeping qualities of the cheese. The curd should drain out and not dry out. Mix in the salt to suit the taste by using a butter worker or a pail and potato masher. Ordinarily about one ounce of salt to four pounds of curd is sufficient. The cheese is now ready to be run through the food chopper and molded. Sometimes it is packed tightly into screw top jars or jelly glasses with tight covers, but usually the cheese is molded into shape and wrapped in parchment paper, surrounded by tin foil to exclude the air. Such molds may be formed by hand closely enough to exclude the air. Butter printers are often used.