The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-02-23
Making Cheese From q Few Cows.
x. n. WILLARD.

or tnree COWS WOulO IKE 10 MAKE lew
cheese for family use. If there hap
pen to be three or four neighors SINH
larly situated-that is each having
but a few co ~s-it will be q plan
for all to join together, delivering a
certain quantity of milk daily at some
central neighbours house where the
cheese is to be made. There will be no
very great trouble in this and by as
sisting each other all may be supplied.
As the labor in manufacture will be
no more for ten pals OF milk than for
four, and as the cheese can be made
up at once, it will be advisable to as
sociate together wherever it is practi-
cable. Now ten pals of milk will
make say twenty-five gallons, and the
twenty-five gallons will give . cheese
of twenty pounds, and perhaps, a
trifle over.
If the milk is worked in the man.
ner We have described in the previous
article, referred to the curds may be
pressed in hoop eleven inches in di-
ameter, and about the same height.
Small cheese of this kind need not he
bandsged. After coming from the
hoop they should be oiled over with q
little fresh butter, to prevent the rind
from checking, and may he placed
upon the pantry shelf. They will.
need turning every day, giving the
the surface q smart rubbing with the
hand, which will prevent the flies
from securing a safe deposit of their
eggs. -. 30 .g~s sss
If the rind Of the cheese gets dry it
will be well to oil again with fresh
butter. If properly cared for, the
cheese will begin to mellow in four or
five weeks and will be eatabie, though
age will improve it and when six
months old it should be of delicious
flavor and quality, If we'll made.
But il the quantity of milk is too
small to make curd for pressing,
then resort may De had to what is
termed double cur1s. These are man.
aged after the following manner,
The milk is treated precisely as if
there was sufficient for a cheese. After
the curds have been drained and
slightly sailed, and gre ready for the
hoop, they are set aside in Q cool place
in the cellar until the next day. Then
after the next curds are ready, the
previous days curds are treated with
warm whey, SO that they may be
broken up, when they are drained and
the two days curds are thoroughly
mingled together and sailed. They
are then put to press, and will unite
together the same as if they had been
one days cheese" We have seen
some most excellent cheese made in
this way, as fine in flavor and quality
as one would wish to see.
Sometimes curds are kept in this
way three days or more until sufficient
quantity has accumulated to make q
cheese of the desired size. In this
way cheese can be made when only
one COW is kept. Indeed we have
often eaten of cheese made from the
milk of enc COW, and Ii was very
good cheese too; much better than
some factories make which We have
tasted. .-.. s..
There is another way OF managing
the curds called grafting.n AS soon
as the curds are ready they are put to
press. The next day the hoop is taken
of, and q thin scale taken from the
top of the cheese with a sharp knife.
The top rind and the upper edge teing
pared of, are broken up and warmed
by the addition of whey. They are then
mingled with the new curds, which
are then placed in the hoops on top
Of the previous days cheese and
put to press. The two days curds
will adhere, and i'm this way small
quantities of milk be utilized in cheese
making. We once knew an old dairy
woman, who kept a few cows and
"grafted" her cheese three times. So
nicely did she manage it, and of such
really fine quality were her goods that
her "grafted cheese" sold in the mar
ket at the highest price, and some
very sharp dealers never suspected
how the cheese were made.
Grated cheese should never be
bandaged, for unless the whey Is
thoroughly drained from the curds,
the two sections or gratis will not ad-
here so firmly as the parts where they
are not Joined. 1t is q very good plan
as we have described, to cut across the
cheese two or three times taking out q
small triangular strips. Some people
after pairing the rind make the
upper surface rough by scraping with
the point of aknife. This is done for
the purpose Of giving new curds a
hold on those of the previous day.
Now that We have explained the
manner of making Double curded
cheese, We hope no one will be deferred
from trying their hand at cheese-ma-
king on . account of having the milk
of only q few Western Rural.