Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1856-12-11
Chr farmrr.
A Yankee Womans way Of Ma
king Cheese.

r
perience ia making cheese. and send
You my method. To make good
cheese there are several rules to be
observed: first, everything to be used
in the business should be. kept as
sweet and clean as possible. The
nights milk should be strained III tin
or brass k.ttles, and hung in sweet
COIL place, as milk win absorb impuri-
ties Inthe morning it should be
warmed aud mix.d with the morn
ing's milk, in your tub, or whatever
you make your cheese in When
ready for the rennet, the temperature
should be from so to 81 degrees.-l
Put il sufficient rennet. to come in
forty or fifty minutes; cover warm to
prevent the cream from rising. =
When the card wiil not adhere. to
your finger, then cut it with a long
knife several times across; let it stand
fifteen minutes; then take your Dip
per ,and. turn the curd gently. from top
TO bottom; let it remain fifteen min
utes longer, and break carefully with
your hands. Place the strainer over,
and then let the curd settle; then dip
off some to warm natural heat. Dip
of also soma ofthe coldwhey; tnrn On
the warm and stir with Your dipper
slowly Repeat this several times.
To prevent the cnrd settling teg-
ether, it should be stirred and broken
carefully aad often; the temperature
should be from 100 to lilo degrees
In the course of two hours from the
time you commenced warming the
whey, when You can squeeze some Of
the curd in your hand, ard it seems
cool and dry, it will do to Clip in your
drainer. 1t should then be stirred
carefully to prevent adheripg togeth-
er, but should not be squeezed Oh
handled roughly. The whey should
work off clean, as it is very easy to
waste the best part of the cheese by
being in a hurry, 1t should drain
very dry, and get cool; then add five
cups Of Liverpool salt to one hundred
pounds of curd; stirring well in. ]
always silt my salt before using it
1t is now ready to be put into the
hoop. Let it stand half an hour be.
fore pressing, then press lightly al
first, adding to the pressure to make
it firm and solid After pressing
four or FIVE hours, it should be turned
and closed in the press till the nexI
days cheeseis ready for the hoop.
! get my cheese into the hoop a.
bout loon, allowing half day to
= make a cheese. Ii the weather is
cold; the cheese should be set by q
fire to cure, as it. will grow bitter
standing in a cold room. There is
10 need Of greasing the outside off
cheese which is eased. Here in Yer.
mont we use dairy stoyts for making
cheese; they are more convenient and
save much labor.
| viii make a ftW remarks on prep
airing rennets for mild cheese. The
rehpst bould be one year old, as i
via fe1 more cheese at that age.
Dairy people here lill their calves
at four days old; drain out the whey
from tha curd, then add as much sal
as there iscurd;. put back into thc
reaast, ard put them into; little bag.
Of cotton cloth, each one separate; tx
them tight and hang in dry place tt
cure The bag prevents insects wor
king in therennets and iIjuring them
When wanted for use, steep three
rennets in'two, pals of ceid water ter
or twelve days; then strain it olfintt
a jar and it is ready for use. Ado
silt enoughto have it always in the
bottom of your Jar, as many people
spoil whole dairy by using rancid
rennet.