Cottage cheese is judged by its flavor and texture. A high-quality cheese should have a clean, mild, acid flavor and a texture smooth, free from lumps, and uniform or homogeneous throughout. The undesirable flavors commonly found are described as unclean, tasteless, too acid, and sometimes even bitter. Flavor can be controlled by the use of clean, sweet skim milk and a good “starter,” but texture depends largely upon careful manipulation during the making process. Good, clean skim milk, clean utensils, and careful attention to the details of making are essential to good quality in the product.
The first consideration in the production of good cottage cheese is the quality of the milk itself. Milk which is dirty or has undergone any abnormal fermentation is undesirable. The fresher the milk the more satisfactory it is for cheesemaking, because then it is possible to direct and control the souring. It is absolutely necessary to give the milk proper attention, both at the time of its production and in all its subsequent handling. The temperature at which it is kept from the time of production until made into cheese determines in a large measure the quality of the cheese. For best results milk should be kept cool, at 50° F. or lower, if possible, until it is to be made into cheese.
The material and construction of all equipment used in handling milk and in the manufacture of cheese should be smooth and free from crevices, so as to allow easy and efficient cleaning. The most scrupulous care should be exercised in order to keep all utensils sweet and clean. For cleaning utensils the following method is advised:
2. Wash and scrub with hot water to which a cleaning powder has been added.
3. Rinse in hot water above a temperature of 150° F.
4. Steam or immerse in boiling water for five minutes.
5. Place all equipment in a clean place free from dust.
A SIMPLE WAY TO MAKE SMALL QUANTITIES FOR HOME USE
One gallon of skim milk will make about 1¹⁄₂ 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.