Fremont journal. [volume] (Fremont, Sandusky County [Ohio]) 1853-1866, 1856-06-20
Cheese-Mnkiug

To make good cheese, there are several
rules to be observed First, everything
used in the business should be kept as
sweet and clean as possible. The nights
milk should be strained In tin or brass ket-
ties, and hung in a sweet, cool place, as milk
will absorb impurities. In the morning it
should be warmed and mixed with the
mornings milk in your tub or whatever you
make your cheese in. When ready for the
rennet, the temperature should be from 80
deg. to "a deg. Put in sufficient rennet to
come in 40 or so minutes; cover warm to
prevent the cream from rising. When
the curd will not adhere to your finger, then
cut it with long knife several times across; /;
let it stand fifteen minutes; then take your
dipper and turn the curd from top to bot
tom: let it remain fifteen minutes longer,
and break carefully with your hands. Place
the strainer over, and let the eurdle settle;
Then dip off some to warm natural heat
Dip off also of the cold whey; turn on the
warm and stir with your -dipper slowly
repeat this several times. To prevent the
eurd settling together, it should be stirred
and broken carefully and often; the tenn
perature should be from 100 deg. to 10
deg. 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, and it seems cooked and dry, 1t
will do to dip into your drainer. 1t should
then be stirred carefully to prevent adhering
together, but should not be squeezed or hand
led roughly. The whey should work of
clean, as it is very easy to wastethe best part
ofthe cheese by being in hurry, It should
strain very dry and get cool; then add five
tea cups Of Liverpool salt to one hundred
pounds Of curd, stirring well in, l always
sift my salt before using it. 1t is now ready
to be put into the hoop. Let It stand half
an hour before pressing. Then press light
" at first, adding to the pressure to make
It firm and solid. After pressing four OF
five hours, it should be turned and closed
then press till next days cheese is ready fol
the hoop.
/ get my cheese into the hoop about
noon, allowing half a day to make cheese
If the weather is cold, the cheese should be
set by the fire to cure, as it will grow bittel
standing in a cold room. There is no neeC
of greasing the outside of a cheese which
is cased. Here in Vermont we use dairy
stoves for making cheese; they are mos
convenient and save much labor.
will make few remarks on prepar
ing rennets for mild cheese. The renne
should be one year old, as it will fetch NOR
cheese at that age. Dairying people her
kill their calves at four days old drain ou
the whey from the curd, then add as mucI
salt as there is curd; put it back into tn
rennet, and put them into little bags mad
ofcotton cloth, each one seperate; tie ther
tight, and hang them in q dry place to eurc
The bag prevents insects working in th
rennets and iniuring them. When wante
for use, steep three in two pals of cold va
ter ten or twelve days; then strain it o
into a jar, and it is really for use. Ad
salt enough to have it always at the bOttol
of your jar as many people spoil who
dairy by using rancid rennet.
A FARMERS WIFE.
Prairie Former.