Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-07-26

peTlence, succeed Win IL. First, You
will need rennet, and if you can buy the
extract it is best, as it is sweet and of
uniform strength, and comes with d.
rections for using; but if you can not
get that, take a good sweet rennet and
steep it in weak brine for two days, Civ
ing it frequent rubbings so as to extract
the strength. Strain your nights milk
and set it where it will keep cool and
sweet; skim it in the morning and put
it in the cheese tub, which must be large
enough to hold nights and mornings
milk. Heat the mornings milk enough
to raise the temperature of the whole to
92o or 94'. II the cream re-
moved from the nights milk is
not needed for butter it can be
washed through straineteby pouring
warm milk upon it, and then mixed
with the milk, but very fair quality
of cheese can be made without it. The
next thing is to add the rennet, which
should be thoroughly stirred in, and in
sufficient quantity TO make the cheese
''come" in from u to Is minutes When
the curd has become hard, like good
clabbered milk, it should be cut care
fully each way at intervals of half an
inch; this can be done with simple
strip Of tin or even a wooden knife with
very thin blade. As soon as it begins
to settle and the whey to separate, it
should be gently lifted and stirred from
the bottom and the whey dipped off.
Repeat this process every few minutes
until the bulk of the whey is removed,
which will be in the course of an hour.
All that is necessary is to handle very
gently SO as not to cause the whey to
look milky, for this would waste the
richest part of the milk. In dripping off
the whey you may use coarse piece of
muslin spresd over it so as to let the
whey through without any piece of curd.
At this stage-an hour from the time
you begin to Dip the whey-pour water
over it, heated to l40 or $50 degrees, at
intervals until the temperature of
the curd is raised to about 100
degrees, stirring so as to prevent it
from adhering, until it begins to squeak
in the teeth when bitten. 1t should
then be dipped into the cheese basket
u box with sloping sides and perforated
bottom-and allowed to drain and 90
through the process called, by the dairy
men, ripening." 1t should be kept
during the process at as near 90 tenn
perature as possible. When sufficient
ly ripened, it will have a fibrous ap-
pearance when separated with the fin
gers, something like well boiled lean
beef. When the cura has this appear
arlce it is fit for the press, and must now
be sailed, and in order that the salt be
thoroughly mixed, it must be made fine.
1t may be chopped like hash, in a wood
en- bowl, and should be sailed at the
rate of one ounce of salt to every two
and half pounds of curd. This chop
ping and sailing should not be done
sooner than three hours after the curd
is dipped up to drain. II the curd of
one day will not make cheese as large
as you wish, it can be thoroughly
cooled and kept till the next
day, but should be warmed to the
same tem1rature when mixed. This
may be done by pouring water al 100
degrees over it, and in this case little
salt must be added, as some OF the salt
will be washed away. The cheese may
be pressed in a tin can or wooden hoop;
the press may be either lever or screw,
and it should remain under strong press
ure for about "a hours. The cheeses
when pressed should have a bandage
put around them loosely, as they will
soon settle and fill it, but should be first
thoroughly rubbed with lard, and, until
cured, which will be some weeks, must
be turned and CREASED every day. They
should be kept in warm roOm-secure
from mice-and will be fit for the table
in about four weeks, but will improve in
flavor for two or three months. be-
lieve that, by following these directions,
the farmers wife would be able soon to
gain the experience necessary to make
a good article of family cheese.--Wal-
do, in the Ohio Farmer.