How to Make Palatable and Nourishing Food from Skim Milk

Method

1. Cottage cheese can be made from skim milk which might otherwise go to waste.
2. After removing the cream for coffee, the skim milk that is not needed for puddings, gravies, etc., can easily be made into cottage cheese.
3. 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° until it clabbers.
4. The clabbered milk should have a clean, sour flavor.
5. Ordinarily this will take about 48 hours, but when it is desirable to hasten the process a small quantity of clean-flavored soured milk may be mixed with the sweet milk.
6. As soon as the milk lias thickened to the consistency of thin jelly, it should be cut into pieces the size of a walnut, after which the curd should be stirred thoroughly with a spoon.
7. Place the pan of broken curd in a kettle of hot water so as to raise the temperature to 100° F.
8. Cook at that temperature for about 20 minutes, during which time stir vigorously with a spoon for one minute at five-minute intervals.
9. At the conclusion of the heating, pour the curd and whey into a small cheesecloth bag (a clean salt bag will do nicely) and hang the bag on a fruitstrainer rack to drain.
10. After 5 or 10 minutes, work the curd toward the center with a spoon.
11. Raising and lowering the ends of the bag helps to make the whey drain faster.
12. To complete the draining, tie the ends of the bag together and hang it up.
13. Since there is some danger that the curd will become too dry, draining should stop when the whey ceases to flow in a steady stream.
14. The curd is then emptied from the bag and worked with spoon or butter paddle until it becomes fine in grain, smooth, and of the consistency of mashed potatoes.
15. Sour or sweet cream may be added also, to increase the smoothness, palatability, and flavor.
16. Then it is salted according to taste, about one-quarter ounce to a pound of curd.