A correspondent of the " Ohio Farmer" gives the following plan : "Agreeable to your request I will give you an account of our experience in the dairy business, with regard to preserving milk from becoming sour. We have kept from fifty to a hundred and fifteen cows for several years, and have milked seventy-two the past season. We strain the milk at night into a tin vat set in a wooden one, into which we pump cold water for the purpose of cooling it. Thus it is kept sweet until morning, with very little trouble, when we strain in the morning's milk, which is warmed sufficiently by heating the water in the wooden vat. Thus we proceed until Saturday night, when the milk is set and a curd made which is kept until Monday morning and made into cheese. Sunday morning the milk is strained into wooden bowls, which are painted inside and out with a thick coat of paint, smooth and hard, and set in a cool place on the cellar bottom where it keeps sweet until Monday when it is skimmed and made into cheese. The result has been that we have not lost a bowl of milk the past summer. But milk set in tin pans has sometimes soured. We formerly preserved it in tin pans by putting a piece of clean ice into each pan. The rest of the Sabbath may b enjoyed and the practice of making cheese or that day be discontinued.
This article was originally published with the title "To Prevent Milk from Souring" in Scientific American 8, 36, 282 (May 1853)