Edwardsville spectator. [volume] (Edwardsville, Ill.) 1819-1826, 1821-05-22
SAML. HURLBERT & CO.
CHEESE MAKING,

CHEESE MAKING.
From long experience | have found
the following 10 be the best method OF
manufacturing Cheese, viz: Add the
nights milk with The mornings milk,
aud gently heat it over fire in kettle
to "a degrees, then put it into tub or
vat, lhen add "a sufficient quantity OF pre-
pared annatto to give it a handsome yell
low colour; next add sufficient quanti
ty of rennet to make it Curd in twenty
five minutes--when curded, make use OF
a wooden knife or sword Of sufficient
length to reach the bottom Of the tub,
and chequer it all in squares of about
two inches it is important that it should
all be chequered TO the bottom--then let
it stand until thc whey appears above the
curC, say from Is TO 90 minutes; then
break it up carefully with the hands in
such manner as not to bruIse or break
the pieces of curd next place clean
strainer on top of he whey and curd, and
press it down gently so as TO cause the
whey to arise on top, then lade off the
whey with dish or dipper, what can be
conveniently taken off in that way; then
place cheese stralner IN cheese basket
over tub, and carefully remove the
curd and remaining whey into it, and cut
it into slices with thin skinner, until
the whey has mostly drained out; then
bring the corners of the strainer together
and twist them SO as to press the curd
into solid mass, and place the twisted
corners down in the basket, and place
= clean board Of about one foot square on
the top of it, on which place about 90
lbs. weight in order TO press out the
whey and consolidate the curd. After
remaining in this situation about Is mi
nutes the curd IS TO be cut in pieces OF
about one inch square, with knife re-
sembling common carving knife, then
to be put into the s,rainer exactly as be-
fore stated, with the weigh, on it, and
remain from 10 10 Is minutes, and then
cut as last stated, and SO repeated from
six to ten times, until the whey has en-
tirely done dripping from it-after which
it is taken out and cut into pieces of
about two inches square, and put into
wooden bowl and chopped with chop
ping knife until the pieces are about the
size of an Indian corn. The next pro-
cess is scalding, which is done by put
ting the curd into stralner and putting
it into kettle of hot whey, heated to 1876
degrees and no more, for if the whey is
too hot it will ruin The cheese and make
it hard and dry. While in the whey it
must be stirred with the hand until the
whole is equally heated, it is then taken
out and put into the cheese basket over
a tub, and a sufficient quantity of clean
fine salt thoroughly mixed with it to
give it high salt favour, and let it stand
until it is hardly blood warm, then the
corners of the strainer are twisted to-
sether as before, when it is put into tue
hoop designed for the purpose, and pia-
ced into the press and pressed in this in.
stance, with the average weight of about
100 lbs. to every ten pounds OF curd; to
remain about half an hour in the press,
then taken out and turned in the hoop
and replaced in the press, and add about
one third to the weight in pressing or
press it one third harder than before,
and lei it remain about three hours !;
then it is taken out and placed in clean
ine linen cloth, (pains should be taken
that the cloth be perfectly smoothe and
no rinkles in it,) it is put again into the
hoop and pressed for forty-eight hours,
being taken out and turned once during
the time. At this pressing about one
third additional weight must be added
Il ;s then taken out and oiled, and put on
the shelf to cure, where it must be turn
cd, rubbed and oiled at least every TWEEN
fv.fnur hours until it is thoroughly cured.