Cleveland morning leader. [volume] (Cleveland [Ohio]) 1854-1865, 1860-07-09

Suggestions In References 60 the hIanufac-
Innn Of Glhnnnn.

Suggestions In Reference 60 the hInnufhc-
tuFe OF Cheese,
In the first place, an important feRtureis, TO
get the entire animal heat out Of the milk in
order to make good favored cheese and,
without doing so, never yet have been able
10 meet a manufacturer who was successful
upon this point This is one of the principal
reasons why people who make cheese both
night and morning, from milk just from the
cows, as general hing, are not as successful
in getting up good favored cheese, as those
dairymen who put the mornings milk with
that ofthe night before, previous TO setting
it.
In reference to the cream that accumulates
on the nights milk in the morning recon-
mend It thoroughly stirred up so that it is
well prepared TO be mixed with the milk
again. By first turning this cream into
sufficient amount Of cold water 10 make it in
substance Just equal TO milk, there is no
difficulty in mixing milk with milk.
| recommend the use Of the thermometer,
as / think some dairymen would save its
cost every day: lst in the difference in pounds
of cheese made; I'd, dairymen arc enabled to
make their cheese more evenly, in regard
both to setting their milk at a proper tenn
perature for making the most pounds, and
best cheese. And the proper scalding, or, in
other words cooking the curd correctly, is
also very important and without thermouS-
etsr no person can judge as correctly as with
one. A person being warm in warm day
or room, and putting their hand into warm
whey, will not be apt to realize the difference
in the feeling to them that would be likely
to occur in putting their hands into whey
when the weather and body are COOL
In reference to the making of cheese,
will only state the mode pursued by such
dsirymen as l have found most successful in
manufacturing for best qualities and flavor,
and when cured, most quantity, e., pounds.
They set their milk at an average of "a
degrees. In hot weather, sometimes l or 2
below; IN cold weather, occasionally / or ?
above, as their judgment dictates; and put in
only sufficient amount ofrennet to coagulate
at not less than 45 minutes, and not TO exceed
one hour. Then cut the curd as soon as it
comes with as sharp an instrument for the
purpose as you can procure, and do it as
quickIasitl lcanE conveniently be done with
out starting the white whey. Cut the curd
finer than is usually practiced in this country,
say in cubes evenly through the entire vat or
tub, from / of an inch not to exceed one inch
square. Commence then gradually heating
up for about one hour, getting it up to about
800 deg. and not over, and then stop heat
ing. Then commence running off from l
to J Of the whey. STILL all the time previous
and after getting the heat up keep it well
stirred in order to keep the eurd from ad-
adhering in Jumps. Then continue working
it for about one hour, keeping the curd at all
times, fine when the whey is sufficiently of
and really dry, it should be about the size of
wheat. Use common tea cup full Of good
clear Ashton salt to about 10 lbs. of curd.-
Stir it thoroughly through and then let it set
spread in the tub or vat for from one-half
hour to one hour or more, stirring it up
occasionally before putting it into press
Only put on a light pressure for the first
hour. Then press according to your discre-
tiOn.
One thing which is all important in
making a good favored cheese, is to not
use the extract from curd saved in rennets,
for the purpose of cOagulating milk. Curd
should never DO saved in rennets at all. It
gives cheese a bitterish taste that no other sub
stance in making will produce. Keep all kinds
ofmilk vessels perfectly sweet unless you
expect 10 lose III IWeiBuli anu nave HOm pOOI
to very poor cheese, just in proportion to
how little or much changed the milk may
be. would also recommend filing q
number of deep tin pals with cold
water and setting them into the vats or tubs
of milk, after milking at night, it being gen.
orally attended with success in keeping milk
sweet Sometimes repeat it before going to
bed, ifthe weather should be very hot.
Five things are essential to make good
cheese: lst getting the animal heat proper
ly out of the milk; I'd, setting milk at proper
temperature; Sd, correctly aud sufficiently
scalding and sailing; 4Dh, using good, sweet
rennets, without curd in them; 5th having
sufficiently cool on going into the press, made
ofsweet milk, without being skinned.
J. BUDLONG.