This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
To make cottage cheese.
A. From sweet milk.
1. To 1 cup of sweet milk warmed to 35° to 40°C. add 1/2 of a powdered junket tablet. Leave at room temperature until it has set. Pour into a cloth sack and let drain for a few minutes. Determine the amount of cheese obtained. Compare the texture and flavor of the cheese with that from clabbered milk. What is the yield of cheese?
B. From sour milk.
1. Sour milk that has formed a clot is called clabbered milk. Boil 1 cup of clabbered milk 1 minute. Pour into a cloth sack and drain for a few minutes. What is the yield of cheese obtained?
2. To 1 cup of clabbered milk add 1 cup of boiling water. Determine the temperature. Drain through a cloth sack for a few minutes and determine the yield of cheese obtained.
3. Heat 1 cup of clabbered milk in a double boiler until the whey separates from the curd. Take the temperature. Follow directions under 1.
Compare the resulting cheese in texture, consistency, and flavor. What is the effect of a high temperature upon curd of milk that has been precipitated by souring? What temperature is preferable for heating clabbered milk to make cottage cheese? Which method is preferable? Compare with the cottage cheese made from sweet milk and junket.
Temperature to which milk is heated