The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1853-08-24
AGRICULTURAL.
Cheese Making from a Small Dairy

Cheese Making from a Small Dairy.
We have received requests from several
Of our lady correspondents to write small
article on cheese making, especially in ref
erence to that large class Of farmers who
keep but few cows. 1t always gives US
pleasure to comply with the requests of the
ladies, especially to those who are good |
house-keepers-know how to milk COW,
make good butter and cheese, and cultivate |
. small garden.
First rate cheese can be made from a |
few COWS, but it is attended with more la
Dor in proportion to the amount made, than
in larger dairy, inasmuch as the curd
has to be made every morning, and placed
aside till you have sufficient to make q
good sized cheese. The milk is placed in
tub and warmed to the proper tempera-
tture, (65 deg. Fab. or about as warm as
when taken from the cow by adding q
portion Of heated milk. The rennet is
then added, the milk well stirred, and al.
3terwards let alone till the curd is we'll come.
The time this will occupy varies from fif-
teen minutes to two hours, according to
the amount OF rennet, the temperature, &C..
1.-THE hotter tits puttogether, and the more
rennet there is added, the quicker will the
cheese come. As general thing, the
llonger it is coming, the tenderer and sweet
Ter will be the curd. lift comes too quick.
ily, it is owing to an excess of Tactic 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
lis precipitated by vinegar, or any other
lacid; but if there is very slow formation
of Tactic acid, the curd is gradually precip-
itated in flakes, is less dense, and very
sweet and tender. Ii is then broken up
quite fine, either by hand or a curd break
er made for the purpose, which cuts it into
Ipieces. After this, it is allowed to stand
and settle. The whey is then drawn off
and passed through seive, to remove any
fcurd there may be in it. The curd is then
placed in strong cloth, and we'll pressed.
to remove the whey. |. is then placed in
a cold place, and the operation repeated
Idaily-or every other day, if the milk will
is curd enough to make cheese OF the de-
sired size. Whenthe right quantity is OBJ
tanned. the curd is all broken up very fine,
sailed and well mixed. In putting the
curd in the vatto be pressed, cloth suf
ficiently large enough to cover the whole
cheese is placed in the vat, "6llet." (u
sually made Of sheet tin. and from three to
4 six inches long, and sufficiently long TO lap
over four or five inches when placed a.
round the cheese is placed inside the val
for an inch or so, and the cloth drawn up
straight, so that when it is pressed the
cloth will not cut it. The whole of the curd
i is then put in, the cloth turned over the
top oft, smooth board placed over, press
i ed for some time; it is. taken from under
and punctured all over with skewer, Ell
ther Of wood or iron. Place it in the press
4 again until it has become sufficiently con-
soiidated to take out OF The vat without fall.
ing to pieces. 1t musi .then be turned or
inverted in the vat, and clean cloth put
around it. Place il again under the press,
occasionally turning il and putting around
fresh cloths, till the cheese, when pressed.
does not wet them. 1t is then all right,
and should be kept in the dairy. or some
other cool, damp place. for a few days.
placing little salt around it, when il may
be taken to an upper room. where il will
require turning very frequently, or the side
next the floor will mould. Let the room
be dark and well ventilated.
il Acheese press may be purchased for So,
and the cost of the vats, fillets, &C., is very
triHing; so that it is to US surprising that
so few farmers, with from four to ten cows.
never make any cheese-not even enough
for their own consumption. Good cheese
sells for nearly as much as butter, and yet
I a COW will give, to say the least. as much
I again eese as she will butter. It is true
the whey is not so good TO faiten hogs as
the sour milk, yetit contains much nutri.
Tive matter, and is valuable food for
shoats, or good drink for fatting hogs; yet
we think il would be more profitable to
make cheese, at the present relative price
tof the two articles, than butter.-Genesee
Farmer. ,
\ Cultivating too Much Land.
The farmers generally attamnt 10 cult.