Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1875-02-24

sufficiently from the whey the nights curd
was put on q board and the mornings curd
dipped into the basket and treated the
same us the nights curd had been. The
nights curd was now cut into slices and
put back into the tub and Il cloth spread
over it, After the whey had been suf-
ticientlv drained from the mornings curd.it
was also sliced into the tub with the nights
curd, and cooked by pouring on it hot
water and stirring it. 1t was sufficiently
cooked when you could put II piece i'll
your mouth and make it squeak between
your teeth. 1t was now dipped into the
basket again, and the water drained away.
This being done, it was cut into small
squares on Il board with 4 case knife and
put back into the tub. 1t was salted and
put into the hoop and into the press. 1t
was pressed lightly ut first, for fear of start
inc the white whey, and the power in
creased after Il short time as the cheese
would bear They did not swathe the cheese
the first few years, but soon found that it
was better so to do. They also altered
their way of cooking the curd us follows:
After the mornings curd had been crossed
off and it had partially separated 50 that
some of the whey could be dipped off and
heated to cook with, the nights curd was
sliced into the tub with the mornings curd.
and the hot whey turned back into the tub
to cook it with, and the whey was dipped
out and heated and turned back until it
was sufficiently cooked, and then dipped
into the basket and the whey drained Oft
1t was then cut up and Sated is before
described. They cured their cheese Who'll
w in Il chamber for some Years, but find
ing it too warm for new cheese rs it came
from the press, they finally used II cooler
room down stairs for their new cheese I'M
til it WAS about one month Old and then
carried it to the chamber to finish curing
Since the associated p incipl has been
adopted in the manufacture of cheese, sci
encc and chemistry have been used to
demonstrate and explain the different
changes through which milk goes in the
manufacture of cheese. Chemists tell IL
that rcnnct acts on milk rs u frrmcnt. the
same is yeast on dough; that it contains Il
l.rwe quantity of fungus that this fungus
put into the milk increases very rapidly
and forms what is called coa"ulltion, 80
that coaTulation is 4 species of rnenta-
ton. You can produce coagulation by
using Il piece of curd or old cheese, rs
we'll Us to Use rennct, simply by the i'll
w
receive the rennet should ut about 80 f.,
and sufficient rennct used to coayulate it
in about thirty minutes. When it has be
come sufficiently firm so thai it can be GU
without breaking. ii >huuli he cut into
squares Tor cubes if YOU have knives ioI
the purposr) OF from one to two inches
square. After the curd has separated IN,
8 settled somrwl hat. :, part OF the whc, ell
be drawn of. and the balance with The
curd should be raised 10 luOo r.. to cook
When by putting Il piece i'll Your mout;
YOU can make it squeak between H"ul
teeth, it i sufficiently cooked; the hti:,nc,
Of the whey can be drawn of and ihr cur,
put on u cloth or :; rack over u ~ink, :,
that whatever whey there is can be drawn
Oft. The air and light Will deepen tn,
color. Let it remain on the rack until i
, has slight acid taste: then cut il iut,
small pieces, (ahout one half inch square.
salt ii about one pound OF stlt II twenty
five p und> OF curd and put 1t To press
The best salt i poor enough lor cheese.
have had the best luck with Ashton >alt
and my nriyhbor, the sumo. salt to
cheese should be some co;trser than To-
:, bu ter. Many use rubber OF wood rims @
rings III the place OF press cloths, one Il
the bottom OF the hoop before the curd i
pul in, the other 1T thu top OF the curd t,
kccp it from pressing ont. After it h.t
= been pressed 4 few hours it should b.
taken out, >Wtthcd, ana turned luI there
after pressed in the sNuthc.
Nv experience *, til cheese com
ing from the press >.oulI have 4 cooir
room than j. required after it i three @
u. ioul W, ek, old. fla cheese cures too SLOW
y it VIII leak Whey, and become sour an,
>. bitter, Ii ii cures too fast there will pat
= spots come on it. caused by -A>. Whicl
3 YOU can let out 10y running Il case Knit
INTO III puff and pressing II with Your hand
80 is considered to be about right for
" curing room, and it should hc under tn
= control of the cheese maker ~ far II pos
:, ,iblt. regardless of the outeidc atmos
r., ph,re.
, There seems To- lie a diversity of Opinion
u on returning the cream that ht~ hrrI
taken OFT of the milk before congulatic II
! some holding that ii can not h, done. y
| have htd some experience in this ,lir, (
: ton | will give ii: From l>j9 to 1874
h,d Il farm near El-in. ILL.,, AMI kept
dairy of from 50 to 80 COWS and solid mill
to milk lcdd.c;> IN Chicago In july an,
!, August of each year there wutid he 4 sur
- plus OF milk. owlnE to many people lr.,v
- inc the city during those months. 80 tina
l. ,h.;, r,;il. # hn,, r ,'I', ,'''i,''
l. n,.i,.,. f,. - ,,r,,.,,,,I
= i.L.,. s+,,i,i,'.I ',;'.,, ;iI
u the vat and pat cold water around it IN,
II ";,,'.I "a, ~, u'' ~ ,,,, , '"I 'I','
>. ;,,r -,rin..J ~, ,,'n.,';,,ir ,''iii. :,
" with the night milk and heated then. To
+ .,,,a,,,,b e.. H., r-,r,, 49,, -, 40 -
y drops OF oil floating on lis surface
" nov turned the cream NO the milk. pa