Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1865-07-18
Agricultural.
Cheese making from a few Cows.


Cheese making is more profitable Than hu,,er
nnaAing 10 Tue not summer months, for those who
nave not soou place to set milk or cream. We
seldom Keep more than four cows and from that
number VIZ make cheese daily, weighing from.
eight to ten pounds. The mornings milk il
strained INTO kettle wi the nights milk. anu
warned. Then, alter having the rennet soaked
DAY or week previous, pour 10 as much a. will
curdie II IN ten or twenty minutes, but no sooner
as TOO much makes the cheese dry and ant IN
crack little experience here, however. IA all
that Is necessary, As it would be inpossbe To tell
the exact amount of rennet to the great difference
10 the quality Of rennet. Stir il together. and
when curdled, let it stand ten or fifteen minutes
Then cut the curd in slices with knife. about
one inch thick, and CIT crosswise in the same man.
ner. Place the kettle again on the fire nut the
hand III down to the bottom, stirring il gently. so
that the whole shall be heated evenly considerably
more than milk warm. This will separate the
whey from the curd. Remove the kettle from
ths nre, ana let II stand minute Dip or pour
On 'ne whey on top and pour the curd into
large butter bowl. Salt to suit the taste. Then
cut noe with knife, and put it in crock, and
set Is IN COO place. If you have not such a
place, put IN salt enough for the next eurd which
viii preserve it until the next morning. Then
make another eurd in the same way and mix we
together, and put TO press. prefer this method
Tor two reasons. FIRST while making cheese the
family can be provided with milk and butter
secondly, the cheese needs some attention after
putting TO press, which can be better attended TO
IN the morning. ! Use the lever press in prefer
ence 70 the screw, because the weight is constantly
pressing, whereas the screw presses the strongest
at hrst. The weight should be light at first and
gradually increased and, il desirable, the cheese
may be taken out the same evening and turned.
after washing the CLOTH (Which should be of Iinepl
and put back TO press until morning, when il NAV
De taken out and rubbed well with butter. and
placed on an airy shelf and turned and rubbed
duly. prefer letting it remain until morning
before turning, as the cloth will then come of
readily, leaving the cheese perfectly smooth. 1t
should then be put back to remain until next
morning. Cheese made after the above directions.
and pressed in this way, will seldom crack. or be
injured by the cheese fly but il 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
ny stralnlng the nights milk altogether into !
vessel sufhclently large to hold it, as but little
cream will rise when large quantity Of milk i,
contained IN deep vessel. Whatever does ris,
should be removed, as it will run off in the whey
Aud the mornings milk and proceed as above
very simple, but rude press may be consructe,
by any farmers wife in five minutes, which vii
suosefve good purpose Place the cheese on
broad board, a little inclined, aud use fence raj
Tor a lever, placing one end under building, o
any other structure OF sufficient weight, and OF
the other end lean couple Of rails, or hang
pail OF stones. Cheese should be pressed onl
hard enough TO remove the whey A little prsc
tce will make perfect. While pressing, the c6ees
should always be kept shaded from the sun.
think we are nexcusable il we have not our table
bountiiuly supple with this most vholesom,
paIatable, and nutritious article OF iood.-.qmsr
can .agricuiiurlsi.