Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-07-20

For making cheese under any circumstan.
ces, a few things are absolutely necessary.
One must have vessel large enough to hold
the milk. 1t may be any clean tub, boiler or
kettle. \ wooden tub is best, because it will
lose the least heat while standing. There
must be means for warming, which can be sup
piled by cook stove. Rennet for coagulat-
ing the milk must be provided and soaked be-
forehand. A strong hoop for pressing the
curd, with a capacity of at least six cubic
inches for every quart of milk used, and power
for pressing equal to at least the weight of a
ton. These being provided, warm the milk
in any convenient way without burning to
about 81 = and add rennet enough 10 have it
begin to curdle in fifteen minutes and cover
the milk to keep it from cooling. The guam
tity of rennet to use must be found by trial
\ good rennet, we'll soaked and rubbed in
time will curdle about 2O0O quarts of milk,
but there is SO much variation in their strength
that only an approximation to the quantity
required can be made. When the curd has
become so hard as to cleave before the finger
when passed through it, it should be cut with
a blade that will reach 70 tho bottom of the
vessel into columns an inch or so square and
then covered again to let the whey separate.
After it has stood fifteen or twenty minutes,
the whey which can be conveniently removed
may 10 lDpGu Oh, anu Tue CQTQ Cdr0lullN bro
ken with the hands into pieces of the siZs of
chestnuts or even finer. When this is done.
the whey which has been dipped off, or whal
is better an equal bulk of water, heated to
100, may be turned into the curd and stirred
enough to make all parts of the curd warm up
alike. The curd should be again covered to
prevent cooling, and left standing fifteen or
twenty minutes, or as long as it can be with.
out sticking firmly together, when the whey
may be again dipped of, the curd broken up
fine again, and more hot whey or water turned
on and mixed evenly with the churd by gently
stirring, so as not to re 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 covered
and loft standing for the curd to harden
When it has stood so long as to become hard
enough to squeak between the teeth, or spring
apart readily when pressed in the hands or
what Is better, to respond to the hot iron test,
the whey may be at once dipped Off and the
curd drained on strainer- cloth laid over
something which will allow the whey to run
away steadily like a large sieve or basket
When the curd has been stirred till it is freed
from the whey and becomes little cool, and
the large Jumps broken up fine so it will pil
receive salt about alike, salt at the rate of o,ie
ounce for each ten quarts of milk Xix the
salt thoroughly through the curd and then
put to press. As soon as tho curd is well
stuck together, so it can be handled safely,
remove 1t from the press, put on a new press
cloth, turn the under side up, fold the cloth
evenly over it, and press again till the press
Is wanted for the next days cheese. Upon
taking 1t from the press, let it stand an hour
or two till 1t becomes dry then rub it over
with some soft grease, and turn and rub daily
till it is cured, which will be in from thirty to
sixty days On small cheese for home use no
bandage will be required. The surface must
be creased often enough to keep it from dry
ing and checking.
In making small cheese for homo use, the
press though desirable, is not absolutely nee
essary. II curd is properly made, it will
form itself into cheese of good texture, by
its own weight. In moldiug u cheese without
pressing, the hoop should be made of perfo
rated tin, so the whey eau readily escape, and
should have a cover of the same material for
its top and bottom, shutting over and outside
OF the tin, like the cover of q pill box, and
should be only just about large enough TO
hold the lower end of the hoop, the warm curd
filled in, and the cover put on the upper end
and set on any level foundation. After stand
ing few minutes, the hoop is turned quickly
upon the other end, the curd slides down and
makes smooth surface on what was at first
the upper end. BY turning the hoop few
times while warm, both ends get an even sur
face, and then, by standing still, the curd will
permanently adhere and remain firm when
taken from the hoop. To succeed well in
moldlng cheese without pressing, the curd
should be taken from the whey little sooner
than otherwise, and be quickly drained and
sailed and put into the hoop quito warm.
Cold curd will not adhere without pressing
AraoMs ImericaR DaiyymdR.