Democratic Sentinel, Volume 14, Number 34, Rensselaer, Jasper County, 19 September 1890 — THE DAIRY. [ARTICLE]

THE DAIRY.

Cliee.e-Maklng. t 1. To make cheese, even from a dozen cows, implements are necessary, consisting of a vat with arrangements for heating, a good press, curd-mill, knives, dippers, etc. These may be cheap and simple, but they should be suitable for the work. 2. The milk, after being strained, should be thoroughly aerated, which can be done with a dipper in the absence of other appliances, the object being to dispel animal odor. The night’s milk might be kept in cool water to prevent souring, adding the morning’s milk after straining and aerating. 3. When ready to begin, the temperature of the whole must be raided to about 84 degrees, and to test this an accurate thermometer is needed. Care must betaken to avoid scalding, If the heating is done by the use of a kettle or boil Ar. 4. Rennet is then poured in, sufficient in quantity to produce coagulation within twenty minutes in the summer season. When the rennet is put in it should be well stirred a few minutes, gradually slackening, and then allow it to remain quiet, keeping the temperature up until the curd is hard enough to cut. 5. This stage of firmness is determined by its breaking smoothly when the finger is passed through it. The curd is then cut with the curd-knives into squares about one-quarter to one-half ipch. Some break with the hands, but the knives are better. After, cutting, it is allowed to stand from fifteen to twenty minutes, when the whey and curd are separated, the curd becoming quite firm. 6. The mass is then stirred. The heating process is continued till the 98 degrees is reached. The whey is drained off by means of a whey strainer, Curd

basket, or perforated vat, as most convenient. The curd being dry is worked over with the hands to break the lumps and make uniform. 7. Next it is piled up in the vat and allowed to remain in that state three or four hours, to undergo the action of the I rennet, turning from time to time. 8. After cooling at about 90 degrees or 85 degrees the curd is run through the mill, grinding it thoroughly, and then salted, the quantity being about 4 ounces to 10 pounds of the curd. Some salt before grinding, to mix the salt in more thoroughly. 9. Half an hour later the £urd is put into the molds, well covered and allowed to remain fifteen or more minutes before adding pressure, which should be moderate at first, increasing from time to time till the full force is given. After remaining in the press force three or four hours the cheese should bo turned, then put to press again, allowing it to remain till next morning. In the foregoing we have attempted only to give a few of the essential steps in the process, without assuming to' give minor details which can only be learned in the school of experience. No two practical cheese makers, in writing upon the subject, would agree as to even the essentials, and no two follow exactly tho •same line throughout. That is the reason there is such a wide difference in the product. After the nheese is turned out of tho press it must be cured, and in this there is as much need of care and skill as in tho making.— lnter Ocean.