The Cadiz sentinel. [volume] (Cadiz, Ohio) 184?-1851, 1846-03-11
From he Ohio Cultipator.
HOW to mako yankee, C1eese.

M. B. BATEHAM:-In one of your late papers
you wished some one TO answer the inquiry Of
one Of your subscribers, how to make Yankee
cheese do not know any particular kind Of
cheese by that name, but ] can tell you how
make cheese, and it is the New England [or
Yankee mode The term Ydnko is said 10 be
an Indian word applied 10 the conqueror or pow
| lerfuI Now ifthe New Enganders have arrived
at perfection in making cheese, il may with some
propriety be called Yankee cheese. If this is a
correct definition, we can tell how it is made.
| In the first place, from a small dairy, set my
milk in good sweet tin pans over night, in cool
place, and in the morning remove the cream and
warm the milk not quite as warm as new milk
right from the COW; then put my new milk with
il into tub; then put in sufficient quantity Of
good rennet 10 bring the curd in twenty or thir-
ty minutes. After the curd has stood q few mi
nutes, then with aswooden knife long enough 10
reach the bottom Of the tub, cut the curd in par
! ae lines about one and a half inches apart so
alternately crosswise; then it appears in square
checks. Let it stand until the whey separates
then take skinner, and cut in pieces the other
way, taking care not TO break the curd with the
hand; and after standing little while the whole
mass is dipped into a basket made for the pur
pose, with a sraincr spread into it and wheyeC
off until the crud becomes perfectly drained. =
Care must be taken after every few minutes tC
break the curd from the strainer so as to let the
whey escape, or cut it into slices two or three
times, and apply weight so as 10 compress it
The curd is then put away in a cool place tc
stand over night.
The next morning chop this curd fine, thel
NJ HIIoD fha ri
sufficiently hard TO whey off, break it with th
hand until it is hardened little, then the pre-
veus days curd is put in with it, and a littlt
warm whey is poured in as warm as the hant
can bear, and the whole mass is stirred until it j
sufficiently scalded then dip the whole into tn
srainer salt Immediately, and put it into tn
press. After pressing an hour Or more, tn
cheese is taken out and the cloth removed ant
. rnsed clean, and turned over, then put to pres
again until the next morning; the cloth is the
6 removed and one ofiiner texture put in its place
: the cheese then remains in the press as long n
is convenient, and then taken out and buttere
> all over and placed on shelf where it is turne
every day, and rubbed until it is sufficiently Gu
red for market.
lomited in the proper place TO state that warn
: whey should be added to the new curd and stir
0 red until 1t has become sufficiently hardened t
+ mix with the old curd. If the old curd has be
come soured, it may be sliced up and put int
warm sweet whey a while before chopping; th
e will be found beneficial.
9 You must excuse me, Mr.. Editor, for any OF
security in the foregoing, Tor it is difficult to dc
= scribe on papora all the minute particulars of tn
process of making cheese. If you think it wo
e thy of place in your paper, you can correct 40
insert it. This is from an experienced hand
e making cheese, and one who is willing 10 commit
nicate for the general good. There is man
ways of making cheese, but the foregoing, be
lieve, equals all others.
Very respectfully, &c,
!. Mrs. L. I1NsDALE
Summit CO.. o.. Feb. 1916