Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1883-08-18
Making SKINNED Milk Cheese.

Skim-milk cheese of very good quail
ity may be made as follows:-The milk
is warmed to so degrees by heating q
portion up to 100 and adding it to about
three times as much of the milk as it
comes from the coolers. 1t would not
be advisable to let the milk stand, as it
sours rapidly in warm air after coming
from the coolers. A wooden tub is the
best for setting the curd as it retains the
heat of the milk and hastens the action
Of the rennet The tub should have a
spigot at the bottom with strainer over
the hole inside to let out the whey.
The temperature should not 60 over
&c. and if soft cheese is desired II de-
grees would be better. When the milk
has been thoroughly stirred and evenly
warmed through, the rennet is well
stirred into it. This is made by steep
ing the sailed and dried stomach of an
unWeaned calf in warm water for twelve
hours previously. For one hundred
quarts of milk at so degrees, half an
ounce of rennet stepped in pint and q
half of tepid water for twelve hours
should be sufficient. The curd should
come in about thirty minutes; when the
curd breaks as the finger is drawn
through it, it is cut with a
long blade; piece of thin, straight hoop
iron ground to an edge and put in han
die makes a good curd knife. The
curd is cut in lines an inch apart both
ways and is left for the whey to separ-
ate. After standing twenty or thirty
five minutes, some of the whey is drawn
off and heated to $50 or 100 degrees and
enough of it poured over the curd,
which is we'll stirred with the hot whey
to bring it up to 100 degrees or until it
is hot enough for the hand to bear COM
fortably. The tub is covered to keep in
the heat and.the curd is left for twenty or
thirty minutes. The whey is again drawn
off and the curd broken up finely with
the hand; then the hot whey is re-
turned; the whole stirred again and
brought up to the former heat once
more. The curd should be stirred now
and then to prevent it adhering togeth-
er. The tub is then covered and the
curd left until is is hard enough to
squeak when bitten by the teeth. A
better test Is the hot iron test; this is to
take an iron rod, as stove poker, and
make it black hot and not red; when
the curd tonched to this hot iron ad-
heres and makes strings when drawn
ITOm III, tIl6fCuTu Is CoVhO0 CuOuS5' AAS
whey is then drained off and the curd
cooled and broken up fine.
Salt is mixed with it at the rate of an
ounce for twenty pounds oil milk, or the
salt may be added afterwards by rub
bling it on the cheese. The curd is even
ly mixed and put into the hoop. This
is wooden ring OF the size the cheese
is to be. The ring is lined with cloth,
which is folded down over the cnrd.
The hoop is then put under press and
pressed for twelve hours. 1t is then Ia
ken out carefully, wrapped in fresh
cloth, turned and again put in the press
for twenty-four hours. 1t is then taken
from the hoop, left to dry for an hour
and then well creased with lard or but
ter and put on shelfan turned and
rubbed daily for forty-six days. No
bandage is required for homemade
cheese. By using hoop perforated at
the sides with covers like those of a box
ut each end, the cheese may be made
without pressing if the curd is put in
warm and as soon as it is drained from
the whey. The curd is dipped into the
hoop, the bottom cover being first put
on; the top cover is then put on. After
the curd has stood few minutes, the
hoop is reversed and the cnrd falls to
the bottom, and by SO reversing it sew
eral times after short intervals, the curd
soon becomes firm enough to be taken
from the hoop. Ifnot sailed before, 1t
Is now turned and rubbed daily.-Rural
New Yorker.