Cottage Cheese

Ingredients

• a gallon of average milk
• Salt to season

Method

1. 1

   Heat clabbered milk slowly until curd begins to separate from whey.

2. 2

   Pour into a cheese cloth bag and allow to drip until dry and mealy.

3. 3

   Add salt and mix well.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 16. The excerpt below is the record exactly as published.

srallon of average milk. The composition of this cheese is as follows: -r. rer (jent Water 31.6 Protein ■ 28.8 Fat :. 35.9 ^[ineral .salts 7 Carbohydrates 3 To make this cheese, rennet, a .substance from the stomach of the calf, is added to warm, sweet, slightly cooled milk. After the rennet is added, the milk is allowed to .stand until it thickens. It is then cut into small cubes and the Avhey is drawn ofif. Salt is then added and the cheese put into a press. When it is well pressed it is taken out, placed in a cool, clean place and allowed to ripen. Cheese is a protein food and, therefore, should be cooked at a low temperature. AVhen it is cooked at a high temperature it becomes tough and stringy and is not easily digested. Lang- worthy says, that "it seems fair to believe that there is practi- cally no difference between the ease of digestion of cheese and meat when both foods are properly prepared." The reputation which cheese has gotten for being very indigestible is largely attributed to the unsuitable way in which it is cooked and eaten. When given a rational place in the diet., it is usually easily di- gested. References The University of Texas Bulletins: Simple Cooking of Wholesome Pood for the Farm Home. No. 303. Problem of the School Luncheon, Part II. No. 339. Simple Courses in Home Economics 47 Fartvers ' B ulletins : Cheese and Its Economical Uses in the Diet. Xo. 487. Sherman, "Food Products," the IMacmillan Co., X. Y. Green, "Food Products of the World." Lesson Plan TeacJier's Aim: To teach the composition, nutritive value, and best method of cooking cheese, Pu2)il^s Aim: To learn how to n)ake and serve dishes containing cheese. Suggested Questions AVhat is cheese? What kinds are there? TTow is American cheese made? Where does rennet come from? Could it be made at home? How? What is cottage cheese? Can someone give a good recipe for making it? What are the best ways for using it? Related Sub.jects Geography : What states in the United States are known for their cheese making ? English : Xoteljook work in which important points in the lesson are noted. The article on the lesson should always be corrected. Read stories about cheese. Spelling: • Learn new words. Detine each and use in sentences. 48 Bulletin of tlie University of Texas Eecipes Cottage Cheese Clabbered milk — heat slowly until rnird begins to separate from the whey. Pour into a cheese cloth bag made for that purpose. Allow it to drip until dry and mealy. Add salt to season

Cook this with the app: pantry check, scaling, and the assistant.