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"One gallon of skim milk will make about 1½ pounds of cheese. If the milk is sweet it should be placed in a pan and allowed to remain in a clean warm place at a temperature of about 75° F., until it clabbers. The clabbered milk should have a clean, sour flavor. Ordinarily this will take about 30 hours, but when it is desirable to hasten the process a small quantity of clean-flavored sour milk may be mixed with the sweet milk.
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Pouring the curdled milk on cloth to drain
"As soon as the milk has thickened or firmly clabbered it should be cut into pieces 2 inches square, after which the curd should be stirred thoroughly with a
