The Jeffersonian Democrat. [volume] (Chardon, Ohio) 1854-1865, 1860-06-29
For the Jeflersonian Democra,
Suggestions in Reference 10 the Manu-
facture of Cheese.

For the Jeflersonian Democrat
Suggestions in Reference 10 the Manu-.
facture of Cheese.
In the first place, an important feature
is, TO ge; the entire animal heat cut OF the
milk in order to make good favored
cheese and, without doing so, never
yet have been able TO meet manu-
facturer who was successful upon this
point This is one Of the principal reasons
why people who make cheese both nigh;
and morning, from milk just from the
cows, as a general thing, are not as sue
cessful in getting up a good favored
cheese, as those dairymen who put the
mornings milk with that Of the night be-
fore, previous to setting it.
In reference to the cream that accumu-
lates on the nights milk in the morning,
| recommend it thoroughly stirred up, so
that 1t is well prepared to be mixed with
The milk again. By first turning this
cream into sufficient amount OF cold
water to make it in substance Just equal
to milk, there is no difficulty in mixing
milk with milk.
recommend the use of the thermom.
eter. as think some dairymen would
save its cost every day: lst, in the difference
In pounds Of cheese made; 2l, dairymen
are enabled to make their cheese more
evenly,in regard both % setting their milk
at n proper temperature for making the
most pounds, and best cheese. .aAnd the
proper scaldingi or, in other words, cook.
ing the curd correctly, is also very i'm
portant, and without a thermometer no
person can Judge as correctly as with one
person being warm in warm day or
room, and putting their hands into warm
whey, will not be apt to realize the differ
ence 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. I
will only state the mode pursued BY such
dairymen as have found lost successful
in manufacturing for best Squallies and
flavor, and when cured, most quantity,
1. e., pounds. They set their milk at an
average of "a degrees. 70 hot weather,
sometimes or below; in cold weather,
occasionally l or above, as their judg-
ment dictates; and put in only sufficient
amount Of renuet 10 coagulate at not less
than As 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 il as
quick as it can 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 va! or tub, from J of an inch not to
exceed one inch square. Commence
then gradually heating up for about one
hour. getting it up TO about 100 deg. and
not over, and then stop heating. Then
commence running off from 1 to ! OF the
whey. Still, all The time previous and
after getting the heat up, keep it well
stirred in order to keep the curd from ad.
herring in lumrs. Then continue working i.
for about one hour, keeping the curd at all
times fine; when the whey is sufficiently
off and really dry. it should be about the
size Of wheat. Use common tea cup
full Of good clear Ashton salt TO about
l5 lbs. of curd, Stir it thoroughly
through and then let it set spread in the
tub or vat for from one.half hour 10 one
hour or more. stirring il up occasionally
before putting It into press. OAy put on
light pressure for the first hour. Then
press according 10 your discretion.
One thing which is all important in
making good favored cheese, is TO not
use the extract from curd saved in rennets,
for the purpose Of coagulating milk
Curd should never be saved in reunets
at all. 1t gives cheese bitterish taste
that no other substance in making will
produce. Keep all kinds of milk vessels
perfectly sweet, unless you expect to
loose in weight, and have from poor to
very poor cheese, just in proportion to
how little or much changed the milk may
be. l would also recommend filling a
number OF deep tin pals with with cold
water, and setting them into the vats or
tubs Of milk, after milking at night, it
being generally attended with success in
keeping milk sweet. Sometimes repeat il
before going 10 bed, If the weather should
be very hot.
Five things are essential to make good
cheese: lst, getting the animal heat
properly out Of the milk ed. setting milk
at proper temperature Sd, correctly and
sufficiently scalding and sailing; 4th,
using good, sweet Tepnets, without curd in
Ihem 9th, having the curd sufficiently
cool on going into the press, made OF
sweet milk, without being skinned.
!. BUDLoNG. |
5 Front Street, New York.