Making edible skimmed cheese is an effort to supply a constituent
for the product that does not exist, namely, oleaginous matter. The
butter or cream in milk is what gives rich flavor and mellow body to
cheese. When a part or whole of this is removed by the skimmer, the
depleted fluid, if manufactured into cheese, just as that containing
all of the cream would be, will make dry, tasteless stuff. Skimmed
cheese must be cooked, soured and salted less than full cream. Flat
skims can often be scalded at 93° and 94° Fahrenheit. But, of course,
this must be governed entirely by the rules relating to thorough
cooking.