WHAT TO DO WHEN THE MILK GOES SOUR

Evening Star, Issue 20980, 19 December 1931, Page 25

WHAT TO DO WHEN THE MILK GOES SOUR

(Article Contributed by the Home Science Extension Department.) What to do when the milk goes sour? Make it into cottage cheese! Now that the warm summer days are hero we have to be more and more careful of the way in which we store our foodstuffs, and wo find that milk is one of the foods about which we have to be most careful. To keep it standing in a basin of cold water, covered over with a piece of damp butter muslin, the ends of which are allowed to dip into the water, is, of course, the very best way to keep it fresh. 'Hut sometimes, no matter how careful wo are, we find that wo have a quantity of sour milk, and we don’t know what to do with it. Some of it, of course, we can use up in the making of scones, but the rest? It is disappointing, true enough—but don’t throw it awayl Make it into cottage cheese, and serve it in salads or in sandwiches. To make cottage cheese Set the sour milk in a basin over hot water, and stand it on the back of the stove until the curd has separated out from the whey. Now pour it into a muslin bag and allow the whey to strain off thoroughly, leaving the curd. This curd is cottage cheese, and is delicious when seasoned with a little salt and popper. It can be stored away in a glass jar and kept for a week if necessary', to be used when required (seasoned with chopped parsley _or chives) as a tasty sandwich filling or as a delicious addition to any salad. If we want to make cottage cheese and have no sour milk, we can sour some by adding a few drops of lemon juice, or we can, if wo wish, make it straight from the fresh, sweet milk by just adding rennet and then straining the whey from the sweet curd. Cottage cheese is quickly and easily made, is readily' digested, and is altogether delicious. Try it and see.