The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1879-07-31

raise the temperature of the curd. Thu
only advantage in raising it is to pre-
vent diluting the whey. But water il
preferable, because the whey, which il
heated to warm the rest, has its sour.
ing fastened. Water, too, is better
for the curd than whey. When the
whey is suspected of approaching
change, it should be dipped off close
the division board put into the tub
and the curd all put on one side of it.
and the tub tipped SO it will drain.
After a few minutes the tub may be
tipped the other way, the division
board removed, the curd turned back
from the middle of the tub, the half.
round board slid under it and raised q
little from the bottom of tub, the di.
vision board replaced and tub tipped
back as it was at first, when the curd
will be in a condition to drain from the
side and bottom. In this condition il
should be left till the curd becomes Sc
fibrous that it will pull apart and split
with the appearance of well-boiled lean
beef.
While lying in this condition to
drain and ripen, it should be turned
occasionally to keep all parts warm
alike, and prevent an accumulation Of
escaping whey in any part of it, and
kept covered to prevent cooling. The
ripening of the curd is done by the in.
fuence of the rennet, and it goes on
best at ninety-eight degrees. If the
temperature falls below that, the tub
should be tipped back and the curd
covered with water at one hundred de-
grees till it is we'll warmed up. When
the curd has assumed the condition de.
scribed it may be considered done. Il
will then be in a tough, solid mass,
and must be made so fine that salt
must strike through it in a short time
and evenly. A small mess of curd
may, in a few minutes, be hashed into
inch cubes or less with chopping.
knife. For larger messes curd-mill
should be prepared with a concave
and cylinder filed with spikes, some
thing like those in threshing machines,
with hopper over them to hold the
curd for grinding, the cylinder being
rotated by hand.
If the cheese is wanted for immedi-
ate use, salt at the rate of one-halt
pound to twenty-five pounds of curd
should be evenly mingled with the
curd. If to be kept long, one-half
pound of salt to fifteen or sixteen OF
curd nay be used. The pressing,
bandaging and care in the dairy room
may be left to the taste and skill of the
dairy-maid. If it is desired to make
cheese larger than the milk of one day
will make, the curd should be made
and pressed just as described, and the
pressed curd of one day may be
chopped fine Tor ground), and after
being warmed by lying in water al
one hundred degrees, may be mixed
with the curd of the next day and both
pressed together, little extra salt be.
ing added for what may have been
taken up by the warm water. 1t was
the practice of our ancestors in making
dairy cheese, to drain, cool, salt and
press the curd as soon as it was out Of
the whey. This was their supreme
error. The most essential improve.
ment in modern cheese-making consists
in keeping the curd warm and as cleal
as possible of whey, and without salt,
ing, for two or three hours or more
after separating it from the sweet
whey, and after our forefathers thought
it necessary to hurry it into the press
The treatment between the time Of
dipping and pressing is the most i'm.
portant part of the process of manu-.
facture. 1t is only while frightening
out this time, under proper conditions
that the curd ripens SO rapidly and
vigorously as to overcome accompany.
ing defects. 1t will cure as much in
one hour, under proper treatment al
this time, as it will in a week in the
curing room. 1t is then more than at
any other time that it is made to &C
quire full and pleasant cheesy flavor
and solid, yet rich and plastic text
ure. 1t is also at this time more than
at any othor that tho digestihility nj
the resulting cheese is promoted, and
its healthfulness and value as food de.
termined, rendering certain q cheese
which is at the same time palatable to
all lovers of cheese, and wholesome
even to invalids, and more nutritious
than any other animal food, and this is
more than l dare say of the old modes
of making. By dipping and pressing
at once these benefits were, and still
are to large extent, missed. Former.
| ly it seemed to be an important point
to get through with the work quickly,
He was the best maker who could gel
through at the earliest hour. This il
now reversed; time has become an ele
ment of Importance in cheese making
when quality is the object, and the bes
workmen are those who make haste
SLOWLY. B. Arnold, in N. y. Trib
a,ae.