Plan No. 245. How to Make Cottage Cheese on the Farm

K. J. MATHESON AND F. R. CAMMACK, of the Dairy Division.

Contribution from the Bureau of Animal Industry.

Acknowledgment is due to the U. S. Dept. of Agriculture, Washington, D. C., for the following plan:

Cottage cheese can be made on the farm or in the home with little labor and expense.

It is a palatable, nourishing product that furnishes a means of utilizing skim milk to excellent advantage.

The directions given in this plan are for manufacturing cottage cheese either for home use or for marketing on a small scale.