Annual report of the North Carolina Agricultural Experiment Station . t gallon shotgun cans which have a uniform COTTAGE CHEESE, SKIMMILK-BUTTERMILK, ICE-CREAM. 7 diameter of from eight to ten inches. Enough pure culture of lacticacid ferment is added to sour the skimmilk in about three hours at atemperature of 100° F. As a rule, one gallon of culture to every fourgallons of sweet skimmilk will accomplish the souring in the giventime. The culture should be vigorously stirred and then thoroughly mixedwith the skimmilk. As soon as this has been done the cans containingthe mixture are placed in a
Annual report of the North Carolina Agricultural Experiment Station . t gallon shotgun cans which have a uniform COTTAGE CHEESE, SKIMMILK-BUTTERMILK, ICE-CREAM. 7 diameter of from eight to ten inches. Enough pure culture of lacticacid ferment is added to sour the skimmilk in about three hours at atemperature of 100° F. As a rule, one gallon of culture to every fourgallons of sweet skimmilk will accomplish the souring in the giventime. The culture should be vigorously stirred and then thoroughly mixedwith the skimmilk. As soon as this has been done the cans containingthe mixture are placed in a tank of water, as shown in Fig. 1. Inheating the skimmilk to 100° F. the water in the tank should neverexceed 110° F. The high temperature employed in souring the skim-milk has several advantages: (1) it hastens the souring process; (2)it causes the skimmilk to curdle with less acid, thus making a mildercheese; and (3) the curd may be stirred as soon as curdled withoutdanger of diminishing the yield. Where large quantities of cheese are to be made, the skimmilk. FlG. 2.—Curd in Strainer after pressing, and Curd Grinder. should be soured in a common cream vat with an open end, which isusually used for adding ice to the water underneath. In the manu-facture of cottage cheese, this open end is necessary in order to ob-serve the temperature of the water used in heating the milk and curd. Heating the Curd.—As soon as the skimmilk has thoroughlycurdled, the curd should be raised to a temperature of 104° F. byheating the water surrounding the curd to about 115° F., and careshould be taken never to heat it above 120° F. During the heatingthe curd should be constantly stirred with a stirrer consisting of afour-inch heavy tin disc attached to an iron rod. Where a cream vatis used, the stirring is done by hand. When the curd has reached atemperature of 104° F. the water surrounding it should be removedand the stirring continued for ten minutes more, after which it isready to d
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