-Preparing the Milk-

The making of cottage cheese in small quantities for home use is not a complicated project but requires careful attention at certain points. The method is essentially the proper souring of milk, removal of the whey, and the treatment of the curd. One should use strictly fresh skim milk which has been produced and handled under the best sanitary conditions. In determining the amount of milk to use in making cottage cheese one may expect to obtain about one and one half pound of cottage cheese curd from a gallon of skim milk.

Pasteurization: The skim milk should first be pasteurized by heating to 142° to 145°F. and maintaining that temperature for 30 minutes. This may be done with a double boiler arrangement or home electric milk pasteurizer. It is essential that the temperature of the skim milk does not get above 145°F.

After the skim milk is pasteurized it should be cooled quickly to 70°- 75°F. if it is to be used immediately, or to 40° F. if it is not to be used immediately for cheese making.