Make Tasty Dairy
Products at Home
You may not raaliz* it, but
you can maka dallcloua
culturad dairy product! in
your own homo. These
products include buttermilk,
yogurt and cottage cheese.
All require microbial action
to turn milk sugar into lactic
acid.
Dr, Joseph F. Mattick,
professor of dairy
technology at the University
of Maryland in College Park,
has come simple methods for
persons interested in such
adventures. He says that
your beat sources for the
microorganism cultures
required in making these
products are commercial
buttermilk and yogurts.
In order to make a quart of
buttermilk, you need one
tablespoon of a commercial
buttermilk and a quart of
whole milk. Reconstituted
nonfat dry milk can be
substituted for whole milk.
In this case, Dr. Mattick
suggests getting the instant
variety. It goes into solution
much easier.
Once the ingredients have
been combined, the mixture
should be allowed to stand at
70 to 72 degrees F. for 14 to 16
hours. If tiie temperature is
raised, the process will
speed up. At 80 to 85 degrees
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F., it takes only 5 to 8 hours
for the mixture to coagulate.
After the milk has
coagulated, add salt to
satisfy individual tastes.
Then shake the milk until it
forma a flowing liquid.
You can make your own
"starter" culture at home
for future use by the
following method: To a pint
of milk add one-half
teaspoon of buttermilk. Keep
it at room temperature for 14
to 16 hours, or until it
coagulates. Then store the
culture in your refrigerator
until you are ready to make
your next batch of but
termilk.
Cottage cheese is prepared
in much the same way as
buttermilk, says Dr. Mat
tick. But he cautions soft
curd makers to never use
aluminum pots. Instead,
utilize glass or stainless steel
containers.
Following the same steps
as used in making but
termilk, let the milk
coagulate. However, this
time do not break up the
curd.
Pour the coagulated milk
into several layers of
cheesecloth, as you would in
obtaining juice from fruit
when making jelly. The
whey will dram ott, and the
solid product left will be the
cottags cheese. It can bo
salted to taste.
There are several ways to
use cottage cheese. Cream
can be added to make a
cream-style cottage cheese.
The finished product can be
used as a main ingredient in
cheesecake. Or the curds can
be chopped very finely to
make a cottage cheese dip.
Finally, your homemade
cottage cheese can be
combined with sugar and
cinnamon, fruit cocktail,
pineapple, chopped onions or
garlic salt and used as the
main part of a summer-time
meal.
For yogurt, a different
organism is needed in the
culture. A tablespoon of
plain, fresh yogurt should be
used with a quart of whole
milk. Reconstituted non-fat
dry milk can be substituted.
If firm yogurt is desired, use
more than the recommended
amount of nonfat dry milk
solids.
Yogurt requires a higher
temperature than buttermilk
and cottage cheese, Dr.
Mattick notes. It must be
incubated at 105 to 115
degrees F. This can be ac
complished by placing an
electric heating pad in a box
with containers holding the
milk and yogurt mix. Use the
lowest heat setting on the
control knob. Some organic
food stores have yogurt
making units which can be
used in place of the heating
pad.
Once the temperature has
reached 105 to 115 degrees
F., it takes about 5 to 6 hours
for the coagulent to form.
Dr. Mattick observed that
your first effort might take a
little longer.
If you like a fruit-flavored
yogurt, add fruit to the
bottom of the container into
which you pour the finished
product. Jams can be used in
place of fruit. Flavoring can
also be added. If you like a
little sweetness in your
yogurt, just add sugar.
Again, you can “carry”
your own starter culture by
setting aside a little of the
original yogurt and milk
mix.
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Society 6
Farm Woman Society 6
mat Saturday, June 7 in the
Elizabethtown Church of
God. Guests ware members
of Society 23 and county
officers. Hostesses were
Mrs. Harry Shook, Mrs.
Martha Eshleman, Mrs.
Samuel Myer, and Mrs.
Anna Brandt. Devotions
were in charge of Mrs. Ray
Hixon. The theme of the
meeting was weddings and
roll call was answered by
naming your wedding date.
The speaker of the af
ternoon was Mrs. Walton
Moyer who told of ex
periences at weddings and
wedding customs. After
telling about Japanese
weddings, she introduced
Mrs. Paul Rice who was
dressed in Keiko Mumford’s
Japanese wedding gown.
Mrs. Rice sang one of the
numbers from “Madame
Butterfly”.
Mrs. Moyer also told about
Jewish weddings, after
which Mrs. Stanley Beery
and Mrs. John Gerber sang
“Sunrise, Sunset” from
“Fiddler on the Roof”. They
were accompanied by Mrs.
James Heigel. Mrs. Moyer
then called on another guest,
Mrs. John Hoover, who had
just arrived from the
Philippines. She told about
marriages among the
Moslems and her own
Christian marriage. She is
the daughter-in-law of
member Muriel Saylor.
Seyeral numbers were
presented on the accordian
by Mrs. Lorraine Royer
before members and guests
went to beautifully
decorated tables. She also
played «and sang several
numbers while delicious
refreshments were served.
The next meeting will be
held on July 5 at the summer
home of Mrs. E. Musser
Heisey in Mount Gretna.
TRYA
CLASSIFIED
AD
Lancaster Farming, Saturday, Junt 14.1975-^ts
Silver Spurs
The June meeting of the
Silver Spurs 4-H Horse and
Pony Club was held at the
home of Cherri Gochnauer,
Centerville. There were 28
members and 4 leaders in
attendance. The meeting
was called to order by the
president, Jim Click.
A committee for the club's
open horse show to be staged
August 17th at the Lancaster
Riding Club was selected.
Teen leaders who had
planned the horse clinic held
on June 7 were recognized
for their work. They In
cluded: Leslie Winpenny,
Leni Matron!, Roberta Stein,
Margaret Keeney, Amy
Katz, Beth Robbins, Patti
Nauman and Sue Baker
along with Cherri
Gochnauer.
Several of the club's
members will be visiting
Colorado on the 4-H Ex
change Trip on June 28th
through July 9th.
The Club will hold its
Grooming and Showmanship
Clinic at the home of Randy
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4-H Meets
and Jim Click, Leola on June
17th. The Junior division will
■tart promptly at 7:00 p.m.
and tha senior division at
8:00 p.m. In order to be
eligible to participate in the
4-H County Round-up on July
19th the member must at
tend this grooming and
showmanship contest.
Demonstrations were
presented by Cherri
Gochnauer on the skeletal
system of the horse with
Brian McCall giving a
demonstration on the
History of Bits. Mike McCall
gave a talk on Bits and their
purposes.
The next meeting will be
held at the home of Leslie
and Mike Winpenny at 7:00
p.m. on July 15. There will be
a swimming party following
the meeting.
Margaret Keeney
News Reporter
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