The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1878-09-05
Cheese Making at Home.

We made a cheese this morning,
mother and /. When we came 10 Cur
prairie farm in 1851, we brought with
US from New York state a brass kettle
that held seven pals as OUT grandmetl-
er used to say. 1t was an heirloom in
the family and in revolutionary times
cheese was made III it that Washing
ton ate of. Why shouldn't we make
our own cheese, to be sure! We saved
the milk from threa nilkinps. and di-
rectly after breakfast we put it all to-
gether. heating it to about the same
temperature as when it came from the
cow, next we put the rennet in, after
which we were very careful not to stir
IL until It looked Inck. THere us
cOme!" said mother. When you see it
look curdley like that, it is time to Gu,
it. Be sure to have the knife long
enough to cut it clear down TO the bot
tom of the kettle. Cut in squares an
inch and q half wide. Let it stand five
minutes after cutting, until the whey
begins to run out freely. You can't
IbIlG CI4ttSc. l[C CdItIul dI luAS
stage of the process not to hurry it too
much, or the white whey viii run out,
and the richness of the cheese viii be
gone if it does. Dip the whey off with
shallow basin. OF course in cheese
factories, where the milk is placed in
tanks, they have other processes for re-
moving the whey, but our big kettle
and kitchen is our factory, and making
cheese in hot weather saves Il deal of
labor in butter making. After the
whey is dipped off take the curd into a
chopping tray, and with a chOpping
knife cut into squares a quarter of an
inch in width, after which set it on the
stove to heat. The thermometer marks
ninety degrees. That will do. If it
varies trifle, no matter, it will join
we'll at about that degree Of tempera-
tuTe. Salt 10 the taste, and bring the
| cheese hoop and follower. Ours is a
little toWn-the cheese strainer isa yard
square of eight cent unbleached mus
lin, very sleaZy, in order that the whey
may rl,n through it freely. Put the
strainer in the hoop letting the ends
hang up over it, put in the curd, throw
the ends Of the strainer up over it and
put the follower on, and all into press
In three quarters Of an hour it must be
turned, bottom side up, the strainer re-
moved, AMI rinsed in cold water, and
put on again and in press. 1t will re-
qure considerable pressing. We let
ours stand III press from ten o'clock in
the morning, until eight the next
morning. then rub the rind thoroughly
with butter, and bandage and set away.
Our last cheese weighed tweEe pounds
and Is ln&te from the milk of three
COWS. Some of them will weigh few
pounds more. But here comes pater
famllias wanting to know who | am
scribbling to. | inform him [ am writ
ing an article on cheese, and with his
nose elevated like giraffe scouting a
storm, he gives q prolonged whistle,
and says, ''are you expecting to en-
tighten the world, etc.?n ! cut short
his comments telling him that the
proper work for farmers is churning.
by all means, but for my part, I'm get
ting above such tread-mill work as all
that, and that henceeorth | shall make
barely butter enough for family use,
and If he isn't satisfied with that, he
can churn as long as he chooses. Please
pass the cheese.
RUTH HMARYWEATHER