WHY EAT COTTAGE CHEESE? Part 12

Description

Part 1, whole milk is separated into cream and skim milk. The skim milk is pasteurized, a culture added, and the resultant curd cut into small pieces. Water and salt are added to the curd to complete the cottage cheese processing. Part 2 emphasizes the nutriment in cottage cheese. A housewife makes a cottage cheese and nut loaf.

Collection

Records of the Extension Service

Series

Motion Picture Films