Lynchburg daily Virginian. [volume] (Lynchburg [Va.]) 1852-1861, 1852-12-22
Cheese Masing from, :, small Dairy,


We have received requests from eeVaral of
our lady correspondents, to write a short ar
tit 10 on cheese making, especially in reference
10 that large class Of farmers who keep but
few cows, 1t always gives ua pleasure 10
comply with the reqaesiG OF the iadles, espe.
ciaIly OF those who are good house keepers
who know how TO milk COW make good but
ter and ohecae, and cultivate small flower
garden,
First rate cheese can be made from few
cows, but it Is attended with more labor IN pro
portion 10 the amount made than in large
dairy, inasmuch as the curd has 10 he made
every morning, and placed aside till you have
sufficient to make good size cheese, The
milk is placed in a Tub and warmed to the
proper temperature (95 deg Fair, or about
as warm as when taken from the cow,) By ad
ding portion of heated milk, The rennet Is
then added the milk well stirred. and after
wards let alone till The onrd il well come The
time this occupies varies from fifteen minutes
to two hours, according TO the amount of rem
net, the temperature. &c.--the hotter 1t is put
together, and the more rennet there - added,
the quicker will the cheese come. As gem
eral thing, The longer II is in coming the tom
dcrer and sA eercr will be the curd. II II
comes too quickly, 1t IL nw ing To an exGess OF
lacic acid being formed from the sugar of
milk, SO that the curd has that hard, tough,
white appearance that is the case when the
curd is prcciplta'ed by vinegar or any other
acid, bat If there is very slow formation Of
tactic acid, the curd is gradually precipl,ated
in hocks. is less denae and very sweet and
tender. 1t is then broken up quite fine. either
by hand or a curd breaker made for the pur.
pose, which outs it into very small pieces. After
this, II is allowed to stand and settle. The
whey is then drawn off and passed through u
seive to remove any curd there may be iii It.
The ourd is then placed in strong cloth, and
we'll pressed, TO remove the whey. II is then
placed IN cod place. and the operation re-
peated daily-or every other day. If the milk
will keep sweet, rs it will in the fall-still there
is curd enough 10 make cheese of tho de-
sired size. When the right quantity Is obtain
ed, the curd is all broken up very fne sailed
and we'll mixed. In putting The curd IN the
vat to be pressed, a cloth sufficiently large 10
cover the whole cheese is placed in the Yaf,
and into this cloth the curd IS put Wheh the
curd has filled the vat, "6liet, casually made
Of sheet tin. aud from three TO six incheG WIDE,
aud sufficiently long to lap over tour or hve
INCHES when placed round the cheese y IS plac-
ed inside the vat for an inch or so, and the
cloth drawn up straight, so that when being
pressed tho fllet will not cut it. The whole
of the curd is then put in, the cloth turned over
the top of it, smooth board placed over this,
and then it is ready to press. After it has
been pressed fog some tirne, it Is taken from
under, aud puncturcd all over with skewer,
either of wood or iron. Place it in the press
again till it has become sufficiently consolidat
edit take out Of the vas without falling to