Page:The story of milk.djvu/156

 "One gallon of skim milk will make about 1½ pounds of cheese. If the milk is sweet it should be placed in a pan and allowed to remain in a clean warm place at a temperature of about 75° F., until it clabbers. The clabbered milk should have a clean, sour flavor. Ordinarily this will take about 30 hours, but when it is desirable to hasten the process a small quantity of clean-flavored sour milk may be mixed with the sweet milk.

Pouring the curdled milk on cloth to drain

"As soon as the milk has thickened or firmly clabbered it should be cut into pieces 2 inches square, after which the curd should be stirred thoroughly with a