The Perrysburg journal. [volume] (Perrysburg, Ohio) 1853-1861, 1856-06-07
THE FARM AND GARDEN.
- OHEFsE.MAKING.
j., AUSTIN SCOTT Editor.


To make good cheese, there are several
rules to be observed = First, everything used
in the business should be ktp as sweet and
clean as possible, The nights milk should
be straint d in tin or brass kettles, and hung
in a sweet, cool place, as milk will absorb i'm
puities. In the morning it sl,o I'D be warm
ed and mixed With the mornings milk your
tub or whatever you make your cheese in
When ready for the rennet, the temperature
should be from 80 deg to Cd deg. Put in
sufficient rtnnet to come in 40 or so minutes ;
cove. warm to prevent tho cream from Using
When the curd will not adhere to your fnger
then cut it with long knifs several timI S
across let it stand fifteen minutes then take
your dpperand turn the curd gently from top
10 the bottom lot it remain fifteen minut
longer, and break carfully with your hands
Place the strainer over, and let the curd sete /;
tgen dip off some to warm natural heat Up
off also some OF the cold whey Turn on the
warm, and stir it with your dipptr slowly
Repeat this several times To prevent the
curd settling tigether i, should be stirred aul
broken carefully and often the temperature
should be from 100 deg. 11O deg In the
course of two hours from the time you com
menced warming the whey, when you can
squetzo some of the cud in your hand, and it
seems cooked and dry, it will do to dip into
YOUR drainer. 1t should then be stirred care
fully to prevent adherng together, but should
net be suuet zed or 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 strain very dry and
get cool then add five tea cups OF Liverpoo
salt to one hundred pounds of curIs, S lrrlns
wellin. | always sift my salt before using 1t
1t is now ready to be put into the hoop. lie
it stand half an hour before pressing. TheI
press lightly at first, adding to the pressure
to make it firm and solid. After pressing
four or Eve hours, it should be turned ant
closed then press till the IL X. day s cheese
ready for the hoop,
get my cheese into the hoop about noon
allowing half day TO make cheese
the weather is cold, The cheese should be sc
by a fire to cure, as it will grow bitter stand
inc in cold roon. There is no need c
greasing the outside of a cheese which Is cas-
ed. Here in Vermont we use dairy owes fo
making cheese they are most convenient an
save much labor.
I will make a few remarks on preparin
rennets for mild cheese. The rennet shoul
be one year old, as it will fetch more chees
at that age. Dairying people here kill the
calves at four days o!d drain out the whe
from the curd, then add as much saltas theI
is curd put it back into the rennet, and pl
them into little bags made of cotton clotl
each one S, p .rate tie them tight and han
in a dry place to cure. The bag prevents ii
sects working in the rennets and injurln
them. When wanted for use, steep thre
rennets in two pals of cold water ten
twelve days then strain it off into jar, an
it is ready for use. Add salt enough to haS
it always in tie bottom of your tr, as man
people spoil a whole dairy by usiug ranci
rennet A FARMER W lFE'
Prairie Farmer.