Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1865-06-29
CHEESE MAKING FROM A FEW COWS.

1t is probable that the great majority of
the readers Of the Agriculturist keep less
than half dozen good milch cows, enough
for good cheese-making. "A Farmers
Wife," of Guernsey Co, Ohio, sends us the
| following account of her simple method,
which we commend to our readers :
Cheese making is more profitable than
butter making in the hot summer months,
for those who have not good place to set
milk or cream We seldom keep more than
| four cows and from that number we make
cheese daily, weighing from to 10 lbs.
The mornings milk is strained into ket-
tie with the nights milk, and warmed
| Then, after having the rennet soaked day
or week previous, pour in as much as will
curdle it in l5 or 20 minutes, but no soon
er, as too much makes the cheese dry, and
! apt to crack. little experience here,
| however, is all that is necessary, as it
would be impossible to tell the exact am
cunt of rennet to the quantity of milk,
owing to the great difference in the quality
of rennet. Stir it together, and when cur
died. let it stand five or ten minutes. Then
cut the curd in slices with a knife, about
one inch thick, and cut crosswise i'll the
same manner
| Place the kettle again on the fire; put
the hand in down to the bottom, stirring it
gently, so as that the whole shall be heated
evenly, considerably more than milk warm.
This will separate the whey from the curd.
Remove the kettle from the fire, and let it
stand "a minute Dip, or pour off the whey
on the top, and pour the curd into large
butter-bowl Salt to suit the taste Then
cut fine with knife, and put it in a crock,
and set it in a cool place. If you have not
such place, put in salt enough for the
next curd, which will preserve it until the
next morning. Then make another curd in
the same way, and mix well together, and
put to press / prefer this method, for two
reasons First, while making cheese, the
! family can be provided with milk and but
| ter Secondly, the cheese needs some at
tention after putting to press, which can
! better be attended to in the morning.
| use the lever press in preference to the
screw, because the weight is constantly
pressing, whereas the screw presses stron-
| gest at first. The weight should be light
at first and gradually increased and, if
/ desirable, the cheese may be taken out the
same evening and turned, after washing
the cloth (Which should be of linen), and
put back to press until morning, when it
may be taken out and rubbed we'll with
| butter and placed on an airy shelf and
turned and rubbed daily. | prefer letting
it remain until morning before turning as
the cloth will then come off readily, leaving
the cheese perfectly smooth. 1t should
then be put back to remain until next NOR
ming. Cheese made after the above direc-
tions, and pressed in this way, will seldom
crack, or be injured by the cheese-fy; but
if any should crack, rub them well with
| -four
"Cheese, but little inferior to the best
| quality, may be made from the milk of two
or three cows, by straining the nights milk
altogether into vessel sufficiently large
| to hold it, as but little cream will rise when
| large quantity of milk is contained in a
| deep vessel Whatever does arise should
! be removed, as it will run off in the whey.
Add the mornings milk, and proceed as
above. very simple, but rude press may
be constructed by any farmers wife in five
minutes, which will subserve a good pur
pose Place the cheese on a broad board,
a little Inclined and use fence rail for a
| lever, placing one end under building, or
any other structure of sufficient weight and
on the other end lean couple of rails, or
hang a pail of stones Cheese should be
pressed only hard enough to remove the
whey. A little practice will make perfect
/ While pressing, the cheese should always
be kept shaded from the sun | think we
are inexcusabIe if we have not our tables
bountifully supplied with this most whole.
some, palatable, and nutritious article of
food."-Ayicutmr5st.