Southport telegraph. [volume] (Southport, W.T. [i.e. Kenosha, Wis.]) 1840-1850, 1840-11-24
DIRECTIONS FOR MAKING CHEESE
From TIE New Genesee Farmer

MEssRs EDIToRs-I noticed in one of
the late numbers of the Farmea, that cor
respondent is DESTROYS Of becoming ac-
qualnied with the most approved mode Of
making cheese. u have had some expert
ence IN this business, both in New York
ana IN si1is country; and from the price al
which my cheese Is now. selling in Louis
vile, (Which is $l2,50 per hundred, ) 4
think can safely say that there has never
been better article Of the kind offered in
any market. | am aware that my scholas-
tic requirements are not sufficient to do the
subject justice: nevertheless, if what in
structions can give, in my plain style,
can be OF any service to any Of your read
ers, ! shall feel myself amply rewarded.
The milk obtained from the COWS at
night we strain into the cheese tub, and if
the weather is SO warm that there is dan
ger OF the milk turning sour before MORN
lnG' we nj enc or two TN pai!siuI Of cold
water and sink them into the milk into the
tub. BY 50 doing the milk is kept sweet.
In the morning We take OF the cream with
skinner, and put it into a vessel bv it.
self. We then pat the morning and the
nights milk together; then take one pailful
OF the milk anu put it into -cauldron ket-
tie, winch IS set in an arch for the pur-
pose, and start a slow fire till il is heated
to about blood heat; then pour in the cream
and stir it moderately till there are no par
ticles Of tito be seen floating on the surface,
then dip enough milk from the tub to fill
the kettle, heat ii enough, so that when
dipped back the whole will be about the
same temperature as when il comes from
the COW, then pat on the runnct and stir it
well, and then cover the tub over with a
cloth or strainer, and let it remain unds-
turbed till the milk is sufficiently cougula-
ted, which, if the right quantity Of rennct
is used, will take from fifty minutes to one
hour; then apply the curd breaker, which
is an instrument something in the form of
a screen TO flaming mill, about two feet
long and one foot wide. with brass wire
wove in squares, so that when used it leaves
the curd in particles ABOUT three fourths of
an inch square. Pour two or thre dippers
full OF hot water on 10 the curd which will
cause the whey and curd to separate; then
dip off the whey in small quantities till YOU
have Obtained about twelve or fifteen quarts;
heat this nearly to boiling, and dip it back
into the tub, and stir il well with the hands;
then dip out kettIelul of the whey, and
while ii is heating break up the curd in tho
tub with the hands. AS soon as the whey
is heated to nearly boiling, pour it back
into the tub and stir it well with he hands;
then dip out another kc,tlefull of the whey
heat it and dip it back as before, and re-
peat this process till the whole is as hot as
the hands can bear. By this time it is suf-
iciently scaldcd to whey off; we then
spread straincr in sink, constructed
with rack in the bottom, made of narrow
Stats, to allow the wheyto run off. While
the curd is cooling, keep working and brea-
king it. Curd cannot be made too fine for
pressing. When it is nearly cool salt it,
TO fifty pounds Of curd, put three common
sized tea-cups full of salt, and continue to
work and break the curG till it is cool; then
put II into the hoop for pressing. Cheese
cannot be pressed too hard. We press
ours forty-oight hours. \. T. BILL
UardinsJurg, la.