Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1884-07-10

, clean break over the finger when in
: serted in it and carefully lifted.
The reason why the curd should be
cut early is because, to use an Irish
friends expression, 1T bleeds better
when young. Tho older and tougher
1t gets the more slowly the whey eX-
} udcs from the pieces, and the more
force must be used to cut the curd.
tins of course causing more friction.
more injury to the delicate mass, and
more waste. BY cutting early we
therefore get clearer whey and
more perfect RAINING off of the
whey.
We pause a few minutes after cut
ting, to give the rennet a chance to
further condense the pieces of curd,
that they may not be too easily broken
by stirring. We then start the heat
and begin to gently stir the mass,
raising the temperature at the rate of
about one degree in five minutes and
never stop the stirring so long as the
heat is rising. We raise the heat
slowly, and keep up the gentle agita-
ton for the purpose of securing an
even temperature throughout the
mass and an even action OF the ron
net.
The slow heating enables the neat
TO penetrate the bits OF curd, SO that
the surface does not become cooked
and tough before the whey can cs-
cape; and the constant stirring pre-
vents auv portion of the mass from
beating faster than the rest of 1T. We
stop the heat at 90, because this is
blooJ heat, and the temperature at
which the gastric Juice OF the renuet
is most active. We hold the heat here
until the curd is cooked or OF an even
texture throughout the pieces and
has become firm and elastic After
this the whey may be drawn ~ any
timc before the acid Envelopes, but
the curd shoUld not remain in tue
whey and soak after the acid appears
Acid is an enemy TO renuet action,
and If we get too much il win ucu-
tralize the rennet altogether. If it
developes in the curd before the whey
is out sufficiently, it will dissolve the
minerals IN tho curd, and they Will
run out with the whey.
But If we get the whey out of the
curd and the curd out of the whey
before the acid appears, no apparent
haru comes from the development of
the acid, as nothing runs out Of the
curd and if the acid dissolves the
minerals they still remain in thecurG.
These minerals are principally the
phosphate Of lime, the phosphate of
iron, the phosphate of magnesIa The
lime is essential to the formation Of
bone, the iron of the blood and the
phosphorus to feed the brain aud ner-
vous system. Hence, if these wash
out, we render the cheese iAnutriuous
and to q large extent indigestable.
This is why we must do our cooking
before the acid shows itself This
acid is formed from the sugar in the
milk, all of which will turn to acid at
some stage, either in the vat or in the
: curing room. If we get out enough
OF the whey, there is not sugar enough
. in what is left to make sufficient acid
to cause injury. The whey drawn,
the curd may lie aad take on acid, or
, it may be salted and then allowed TO
take on acid. Only about so much
will appear any way, IN a good curd.
III is well, where curds are not
ground to let them remain in the
, whey as long as it IS safe-that is, un-
til there are signs OF approaching
, acidity I'm order TO keep up the tenn
, perature and save so much labor ina
stirring, if the curd is out OF the whey.
Otherwise it would be better If the
whey could run entirely clear from
.tt,,l 60 .,c f,4rts,
After the curd is done and saIted, let
it lie and air as long as possible, CIV
ing 1t an occasional stirring up. II is
not likely TO get too cool to face in
hot weather, and should not be put to
press much above or below So If
too high, il is liable to faint ia the
center Of large cheese; if too low.
the curd does not adhere together The
curing of a whole milk cheese should
be ia an even temperature OF about
TO-.
In order te show those present that
acid develops after sailing, Mr. Curtis
had the curd salted before it would
spin on the hot iron and told the boys
to go to dinner and they would find
the acid on returning After dinner
the curd had the unmistakable acid
smell, and Mr. Loomis cheese maker
said the curd spun full half inch on
the hot iron
mr.. Curtis said the salt coagulated
the albumen left in the curd and pre-
vented it from rapidly decomposing
and throwing the cheese Oft flavor
II also havors the cheese and acts as
preservative OF the caseine. Some
one asked HIM what he did with bad
milk. He laughingly answered,
Feed it to the hogs.
Sunshine in the Home.
We built house not long ago with