Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1858-06-10
Farm and Garden.



of cheese making, from the practical pen
of Hon. G. Denniston, of Prattsburg,
Steuben county, N. Y, as reported 70
him to the New York State Agricultural
Society:
The manufacture Of cheese consists in
lsshe eozaplate separation Of the cQrd fnpEn
the whey, and the proper COMPRISING
and curing of the curd. There are lead
ing principles that should be noticed, re-
lating to every stage, and which will de-
termine the favor, and texture Of the ar
ticle produced.
/. The evening and mornings milk
is used-the evening milk is strained in
to tub, and in the morning added to the
mornings milk. The temperature Of the
milk united will be generally so low as to
require more warmth; this is done at all
seasons Of the year by putting the milk
into tin vessel, which is hoaled in heat
ed water. 1t is important to determine
the exact temperature at which the milk
should be 'sSet." Some advocate a low
temperature but experience has indicat-
ed that from S4o to 90' is about the
range at which the milk ought to be CO.
agulated. -
| 2. | have noticed that the higher the
temperature of the milk at the time of
setting, the sooner it will coagulate, but
the curd will be tougher and less in guam
tity; and on the other hand, if the milk
be set at very low temperature, the curd
will be longer forming, will be greater in
quantity and tender in quality. The range
of temperature, as ! have before stated, is
from "a to 90e according to the season
and the weather.
3. It is found necessary to vary the
heat at setting, at different seasons of the
year, so as to produce coagulation within
a given time, for if the temperature should
be too great in warm weather, the curd
will form tough and hard, and if It be
too low, in cool weather, il viii form too
soft, will work off with the whey, and re-
duce the quantity, as well as the quality
of the cheese. The precise heat at which
the milk is to be set, is important in cheese
making, and should be determined by
careful observation of those engaged in
its manufacture.
a. The rennet used is calf rennd. It
is prepared by turning out the contents,
and every other impurity. 1t is turned
inside out, stretched on stick, salted
and hung up to dry. When thoroughly
dried, it IS packed Ia salt and put in dry
place. The rennet is used by stepping a
small piece in cup of luke-warm water
adding thereto a little salt. / Judge Of
the proper time for breaking the curd by
. pressing the surface of the milk, and il
the curd and aUhey appear distinct, the one
coaguIated and solid, the other of pale
green shade, it indicates the curd is in a
condition to separate from the whey and
to become fine and smooth in breaking
but if the curd appears soft, it is not suth
ciently formed for separation from the
; whey and for breaking.
5. The curd is broken by means Of Z
cheese cutter" formed of wire-work
which is passed through the curd perpen
) dicularly and in different directions so a
4 to separate it into small and equal parts
The finer the curd is broken the sooner
will separate from the whey.
: 6. The time occupied in breaking tn
E curd is determined by the state Of tn
curd and the whey. The curd must b
: in condition to be worked even, so tha
in the after scalding process, no elemen
4 Of fermentation remain In 1t to depreclat
!, its quality. The curd must also be in
condition to separate from the whey, whic
it does by sinking. 1t is essential at thl
point to notice, as before limited, that IN
u curd be not too tender through low TEN
perature, nor too tough by being TO
T warm. The proper temperature IS TO b
observed as being conducive to prope
81 condition of the curd in its texture an
firmness. This being observed and SEE
J, ured, the breaking process need occup
no longer time than is necessary to sepa
= rate the curd into the fine and uniforl
parts, so that it may gradually separal
! from the whey.
I z. As soon as the curd has settled ar
the whey appears clear on the top, begi
to dip the whey off and to scald. Tt
time for raising the heat will vary, a
cording to circumstances, from thre
quarters of an hour and more. to be d
W termined by the condition of the curd;
a. it is hard, not so long, if soft, longer,
ng work it harder.
q s. The heat is applied in scalding Il
irt curd faster or slower according to the a
be ton of the rennet, as that acts rapidly
ad less so. The practice is to raise the tel
ak perature gradually from that of the cur
Of when broken, up to 80 and from that
a. l06', and while scalding, the whey al
To- curd is kept in motion to keep the Gu
ay from running together, and that it may
Of equally cooked throughout; the time tax
no varies from half to ihree-quarters of
"a hour rnd sometimes longer.
IS 8. The rule is varied somewhat
ret different seasons of the year. as the tel
ps perature is cold or warm. In wal
J a weather do not raise the scalding point
high, in cold higher. Although the D;
ticular principle applicable to the scaldi
S. process is admitted, yet the application
at to be determined by circumstances. 7
IS. change of the weather, and the particu
ng state of the curd, (must in all cases
: a strictly observed, viii Indicate to the
100 serving mind the variations from the ~