Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-06-07
Sukey's Style OF Cheese.Maklng.

When | want to make the most ola little,
| run my milk up night and morning
When the milk comes in at night have it
strained into the cheese tub, and put in
sufficient rennet TO turn it to curd in about
Il or 20 minutes; when sufficiently hard
md firm | cross it with a cheese knife
tbout an inch apart both ways, and cover
up and let it stand until morning, then
lip it into tho cheese basket. only lifting
The corners of the straner occasionally to
let off the whey. Prepare the tub for the
mornings milk. When the milk is strain
ed in. put in rennet as at night. When il
has properly come to curd, cross it of as
vt night, and when the whey looks green
Gas it will if it has not been disturbed too
soon) and settled little, turn in water as
hot as you can hold your hand in. stirring
he curd with cheese knife Cor stick
with one hand, while you turn in the hot
water with the other, but do not break the
curd more than you can help. as it will
cause the white whey TO run, which should
be avoided. Turn in hot water sufficient
TO heat the whey above blood heat, then
cover and let it stand an hour, or until it
has settled; dip Off the whey carefully on
to the last nights curd, after cutting it
into one-inch slices. Now take more hot
water, or whey if you prefer, Of same tenn
perature as before. and after breaking the
curd with your hand, turn in hot water
with one hand and stir and break the curd
with the other by opening and closing the
hand until it is pretty fine. Heat the
whole as before; then with thin knife
cut into inch squares the curd made the
I n;yhk haC otI ynt IN IN tho 70
curd; stir thoroughly and cover for short
time, stirring often enough to keep il from
closing. Keep up the heat by adding hot
water or whey, until when you put piece
between your teeth it will squeak. Then
dip it into your cheese basket, and with
| he corners Of your strainer shake ont the
whey and give your strainer slight twist,
When it has done dripping, cut with thin
knife. prefer cutting to chopping, as
| that is very apt to start the white whey.
Salt TO the taste,-I use about an even
spoonful to each pail of milk; put the
cheese into the hoop and press lightly at
| first; in an hour let on the full weight; in
about two hours turn into dry cloth, and
in six or seven turn into another dry cloth.
The next morning take it out, put on a
bandage, dress it with butter and drip.
pings in which has been stepped plenty of
cayenne pepper tied up in cloth. This
lives all the color needed, and keeps off
flies.
Ny cheese never cracks or molds; 1t will
etm hard when first taken from the press,
out won't in few days, and you will pe
atisiied that you have an A No. l cheese
In making cheese in this way YOU get
through before II o'clock, and your cheese
urucd the first time before ! O'Clock and
he last time ny T. NJ; thus YOU Save
wo days Dlessrg and turning, and gcl
more cheese from 2 ven quantity OF
Mix, and better quality.
If it is TOO much work to make a curd
night and murnnL, proceed as with tn
mornings milk, taking of the cream If
he nights milk AMI warming it; STRAIN
he mornings milk into II, then pu, in
rnnet, etc, bu do not waste your cream
by putting that into the milk for cheese,
make Cre"m casts or shprlcake, or VIVA
; better still, make into batter; for after
I is once separated from the milk II Is on,
I your power to put II back rs brln.'
nd You Will fin II IN yuur whey. which
on will net do if the milk is nnnrdirtrly
!ct for cheese.
never thought ct nv way being new
In!ii asl summer. bad lady come Ia
lrlp me who had been Il success ful cheese.
oaker in New Blainlrer, ana Though, ta
.jde cheese making upon her, hu, she in
lever heard of new mich cheese being
made in the forenoon. After seeing III,
make cheese, she SAID she would never
make any more the Old way. Try it,
listers; Suhey now and then GETS pre-
MUM for cheese making at the Worcester
,oulh agricultural fair Sutey Biues&ia,
Star5rjogc, IN "Fdrn1 and Houle"