Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1878-06-27

bermere. We have plenty of room for
some OF the excellent trotting horses of
America.
CHEESE MAKING ON A SMALL SCALE
For making cheese under any cifctm-
stances, a few7things are absolutely ne
cessary. One must have Il vessel large
enough 10 hold the milk. 1t may be
any clean tub, boiler on Kettle. A
wooden tub is best, becauserit will lose
least heat while standing. There must
be means for warming, which can be
supplied by Il cook stove. Rennet for
coagulatlng the milk must be provided
and soaked beforehand A strong hoop
for pressing the curd, with q capacity
OF at least six cubic inches for every
quart of milk used, and power for
pressing equal to at least the weight of
ton. These being provided, warm
mix IN. any convenient way without
burning, to about eighty-four degrees,
and add rennet enough to have it begin
ITO curdle IN fifteen minutes, and cover
the milk to keep from cooling. The
quantity of rennet to- use must be
found by trial. A good rennet, well.
soaked and rubbed, in time, will curdle
about 1000 quarts Of milk, but their is
so much variation in there strength,
that only an approximation to the guam
tty required can be made. When the
curd has become so hard as to cleave
before the finger when passed through
1t, 1t should be cut with Il blade that
Will reach to the bottom of the vessel,
into columns. an inch square, and then
covered again to let the whey separate,
After 1t has stood fifteen or twenty
minutes, the whey which can be con-
veniently removed may be dipped off
and the curd carefully broken with the
hands into pieces the size of chestnuts,
or even finer. When this is done, the
whey which has been dipped off, or
what is better, an equal bulk of water
heated to 100 degrees, may be turned
into the curd and Stirred enough to
make all parts of the,curd warm up
alike. The curd should be again COW
cred to prevent cooling, and left
standing fifteen or twenty minutes, oras
long as it can De without sticking firmly
together, when they may be again dip
ped off, the curd broken UP fine again,
and more hot whey or water turned on
and mixed event y with the curd by gen
tie stirring, so as not TO. roll the whey
and waste the richness of the curd.
Cover the curd again, and repeat the
operation till the mass is raised to blood
heat The stirring should be repeated
often enough to prevent the pieces of
curd from adhering, and the whole COW
cred and left standing for the curd to
harden. When it has stood so long as
to become hard enough to squeak be
tween the teeth, or spring apart readily
when pressed in the hand, or what is
better, respond to the hot iron test, the
whey may be at once dipped off, and
the cud drained on a strainer cloth laid
over something which will allow the
whey to run away steadily; like
a large seive or a basket. When the
curd has been stirred until it has been
freed from whey, and becomes a little
cool and the large Jumps broken up
| fine SO it Will all receive salt about alike,
salt at the rate of one ounce for each
ten quarts of milk. Mix the salt thor
Oughly through the curd, and then put
to press. As soon as the curd is well
stuck together SO it can be handled safe
ly, remove 1t from the ,psess,, put on a
new press cloth, turn the under side up,
fold the cloth evenly over it, and press
again until the press sis need
ed Tor the next days cheese Upon
taking it from the press, let it stand an
hour or two till it becomes dry, then
rub it over with some soft grease, and
turn and rub daily until it is cured,
which will be from thirty to sixty
days. On small cheese for home use,
no bandage will herequired. The surface
must be creased often enough to keep
it from drying and checking Anerjeap
Dairying. r.a oa .. ....