The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1845-09-11
9g3AA 9e0aoA1.
CHEESE MAKING.

CHEESE MAKING.
The fsliowisg diseenans Cor aakine
cheese. = i.em ihe pen Of ID. N. In.s.
M Name f.smrr. shs rot arly Ln-ws
h.~ 20 sale gad cheese. bn, n Q war.
dssisi peash.al far e.tn ne q alter u 10
m.ds: .7mrr. Earmsr.
Dariaf ths hot ps,ts of The summer.
he f.rm-rs .Ifs .ill sse me milk nf the
saws N tie msauiscin,e ii rkee.r. Na~
s.Ihoush sn,sh.dy can pai ) qasnuty af
rnnet INTO mill and change q 20 eurd.
and then sflsr ,,passnrT Ills rurd f.an
the whey. give q goad sqs es,rg. e.s-
~ one rsnna, sla Nj. n ~ right wsy Io
ie'm 6ist rae rhsese. a fnsad ~ka h.s
shage of sssll dairy. a.k. d Ne the 9TH
e. day - gal.li.h .nms Of me !. w.ys .nd
m. ars" % mskHg ssnd eie.s+. We
ih.'sfnre. "ui e pune Rn.d oil b. The "a.
de-. rs-puhli.h onr srnrl. IN ch.shi,e
she-ss, aud ASH lhrss Inc lnll.~,ng Lin,s
IL 90 h.ns. sh,ch @e .h,aiasd irom a. oli
rh.sse IN ksr IN New Yak. mi ~h.h
have heea pasli.h,d .s,er.l tunes 20 c,f.
Issrai Essms sni psgsfs.
lie .b.enes iha, NE fi,si .iep o 4, pre-
pare The rrnnet pfope,ls. shrh 10 dine
bv st,sp,as 10 IN saes. or ,wes, ~hsy
sh'eh % pftf.shls. snd AIDING al, en-
oash % keep % s.~L The quantity oi
feassi used IN . given quantity ~ milk
aust he regulated hy iis s'rerg,h. Some
isHn.is are bsisr ihsa o,he,s. snd there
fere the 'tssag'h Of me liquor wheh .
gwen quanuiy oil make. 10 aneer,sin.
Pstsa ~nsagh IN perfectly curdthe milk.
u y.u shasld put ~ 100 much. ihe cheese
sll pull up fall &c small holes and have
IN snpleassnt ta.ie.
In hot weather. wheu mix will Be like
" ts sour 10 The evening. % shasld he
cooled dssn 10 IRON IS N SIS deg. Of
The common lhsrmomeser (fahrsnheirs.)
winch msy be done By ssiii.a The nan.
t.r. Or f yoa have milk snsush Coz
large tnbs. put IN coolsrs Of iin vessel.
fsll of enld ~si,r. % ~ 70 bring down
ihs tssperslers Of .he milk. Ia The morn
ing 700 may skim Of The cream vhieh
has risen and pul IL BY ivslf in q pan.
You then prepare ~ Get The mix, a. u 70
called. Take sone Of The mix and heat
IL 90 blood heat. .. as warn as milk is
when IL Gomez iron The eos--snd p"ur
The cream into 10. There should he enough
Of This milk 70 liqaIfy The cream. Then
raise The chile Il y.nr let night. IN TX
together with that .f the mor,inss @,lk
,sit comes iron tha row. aud pour al To-
gvlhsr, that which hes the cream = tn the
wh,le. ta#s as@ all r.
Thsn add the fenne,. and LEI il ru'dle.
vheh II s,ll do in about an hons. IL
m.y be coa,idered Ia hr all cnriled when
u all .dmi Of Sigh. pressure w,,hou,
breaking. O..
While this IL going on. same cream
msy rise 10 the ,ap. Be careful and not
10, hi. ESCAPE With the whey, but skim
IL ta one sile nf the tub, and put some
sutd on 10 il with SKINNER. AID you
mus, be very CAREFUL in breaking up M,
toilet too much ot indeed any Of The cream
or buuery particles hec"me mixed and
sscape with the Why. Spread a coarse
cloth nc sta ner over The whole. and let
the ~h.y rise up ,hrangh il. and DIP of
% mnch - sou can es.ily. Thtn re.
move the cloth and break the curl again
nc One ss you can with SKINNER, and
Dip OF the whev ,g.ln carefully.
Some of The 6r., che, should be heat
cd Immediately alter u 10 dipped aff, and
by The time The second ~hey is dipped III,
the heated whey should he ready Ia scald
The ensd. Our informant saws that Il
should be hestrd 10 sbou, 100 deg. lii.
lie more than hall - hot as bo,l,ne water.
and Inst Two ps,l-fal were enough to sc.ld
The curd af fo,sy pa,l-iul Of mix.
Az soon - you have d,pp.d 81 the
whey Inc sero,d lime. break up the eurd
sgs'n. aud pour on The h., ~hry and ,hor
oushiy mix II. aud break the cnrd Nth
she hand - fn~ - you can grtr.
THEN c"ol u hv pou,iag on cold whey,
Then move 10 ihts cheese basket. owe,
which a cloth ~ spread. IN ahch all the
whey Il worked nut hy squeezing tbs
card a. clean a. ross.bls.
Then put the whey in,o cheese tub an'
sstn some add ,sscupful 10 ever.
10 lbs. OF cusd. bu, better way Is !,
cit 10 sai, The tasie. The salt shaul, b.
'h"r"ushly N, xed, E"r IL this il No. dome
some psr,. Of ,he cheese will puff up ant
have diff rent taste.
y . nss really for pressing. which
sh'"ld be iashfaI'y dans. Although thr',
may De Danger Of pressing ,oo much
= mere V more danger OF nj cress,ni
sn'ueh; and the cheese not sufIicientI,
q" ersssse, vii notkeep well. a