The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-07-28
Skim.Milk Cheese.

We gave, in our last, the process OF
making cheese in small dairies, but this
applied to whole-milk cheese; and as
we have many readers who may desire
to make some cheese as well as butter
from the same milk, instruction in this
practical process will now be timely.
1t requires more skill to make a
wholesome skim-milk cheese, because
the cream or oil in the milk assists the
action of the rennet, and also in the
curing of the cheese; but still skim
milkis sometimes so skillfully worked
as to produce very toothsome and di-
gestible food. The nitrogenous .ele-
ments in milk have an important value
as food, if they can be preserved in a
digestible condition. The difficulty is,
in getting proper action of the rennet
to break down the caseine. If it re-
mains tough and curdy, it requires the
stomach of an ostrich to digest it.
In order to keep the milk sweet for
cheese making in warm weather, it
must be set by some deep-setting cold
method. There are many of these
methods, by which, with the aid of cold
spring water or ice, the milk will keep
perfectly sweet till the cream has risen.
In the Cooley submerging system the
mornings milk may be Kept over to the
next morning, and the nights milk
worked with it, as twelve hours is long
enough to raise the cream. The rem
net must be added at lower tempera-
ture than for whole milk, not allowing
the heat to rise above eighty degrees
while the curd is forming. This will
produce a softer curd. The whole
working is TO be done at low temper
ature, 1t Is salted at the rate of two
and three-quarters to three pounds to
100 pounds of curd, or 1000 pounds of
milk-a little more salt than for whole
milk cheese. To make the best skim
cheese, the cream should be churned
sweet, and the sweet buttermilk added
to the skim-m -milk-this will improve the
flavor and quality of the cheese.
In curing, this kind of cheese ought
to have a room of even temperature,
about seventy-ive to eight degrees. II
requires at least ten degrees warmer
temperature than whole milk cheese:
and it is quite essential that the temper
ature should be even, not changing
with the external air. If the ripening
can break down its tough, curdy nat
ure, making it mellow and tender, il
will find ready sale.
Mr.. John i. Ellsworth, of Massa-
ShuSSteos ooOPNSN SolAAO SAA oCNCn
years ago, a novel method of making
butter and skim cheese. This consisted
in heating the milk to be made into
cheese, when fresh, to about 1856 de-
grees, and then cooling it down to
about sixty degrees, and setting for
the cream to rise about thirty-six hours.
He churns the cream sweet, and somc-
times adds to the churning skinned
milk, and the sweet butter milk and
churned milk are mixed with the skim.
med milk and made inte cheese by the
1 Cheddar method-that is, by drawing
the whey early before much acid is de-
veloped.
Heating the milk, it Is thought, as
sists in softening the casein, and makes
a soft, pliable curd, and cures about as
easily as cheese from whole milk. The
buttermilk from the heated milk gives
finer flavor than from milk not heated,
and also assists in the curing of the
cheese. He also thinks the churned
milk promotes the curing. g.-Ndtional
LiUe Stock Journal.