In summer this bag must be kept
in a cool place. After draining, beat the curds. Then add enough
clabbered milk to make the curds soft when well beaten. A small amount
of cream may also be added. Cottage cheese made in this way is superior
in flavor and digestibility to that which has been scalded. No seasoning
is needed. A little salt is allowable, but sugar and pepper should not
be used. Fruit and cottage cheese make a satisfying as well as
nutritious meal.
Delicious cottage cheese is also made by using the whole clabbered milk.
Hang it up to drain in a bag until it has lost a part of its whey. Then
beat it until the curds are rather small, but not fine. No milk or cream
is to be added to this, for it contains all the fat that is in the whole
milk. Do not drain this cheese so long that it becomes dry.
_Other cheeses_: The various cheeses on the market are made principally
from ripened curds, with which more or less fat has been mixed. The
ripening is a form of decay, and it is no exaggeration to say that some
of the very ripe cheeses on the market are rotten. The flavors are due
to ferments, molds and bacteria, which split up the proteins and the
fats.
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