The Arizona champion., 1884-01-19
CHEESE MAKING ON THE FARM.

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 No doubt there are many farmers who would like to have few cheeses for family use, and made from the milk of their own COWS; but living away from any cheese factory and the good wife not knowing how, perhaps never having seen a cheese made, the family goes without, except as few pounds are pur- chased at occasional intervals. Accord' ing to my experience the store cheese, most of it, is not to be named in connec- ton with good homemade cheese. From a dairy of four to six COWS, as good cheese can be made as can be made from any number, provided the wife is com pctent, as most of our grandmothers were, and to my taste it is better cheese than any have been able to purchase from the stores.
 The things actually needed are a cheese tub to "set" the milk in, a good basket and strainer cloth for draining the curd press and hoops of different sizes to accommodate the different sized checses to be made Take pieces of well cured calves rennet, soak them in warm water few hours, pour off and add more, rubbing them occasionally, add | ing as much rock salt as will readily dis solve, strain off the liquor, and put 1t with the first into q bottle or jar, adding so much rock salt that all will not dis solve but some always remain; cork tight and keep cool. When the nights milk is brought in strain immediately into the tub, and put in sufficient of the rennet extract to bring the curd in from ten to twenty minutes. As soon as firm enough it should be cut into checks or cubes with wooden cheese knife. After waiting as long it is again cut finely and left to settle till bed time, when it is dipped into the strainer, spread in the basket and left through the night te drain. If from any cause the curd should not come sufficiently to separate the whey before bed time it may be left in the tub, but this is not so well, as it may sour.
 In the morning, the tub having been washed the previous evening, is rinsed in cold water, unless the weather is cool, when warm water is used; the mornings milk is strained into it, and the same process is again gone through with till it is ready to drain, when it is dipped in with the night $ curd and then both are treated together. The whey which runs off in the morning is care fully heated over a slow fire, not so hot as to scorCh, but as warm as the hand will bear. When the curd has become sufficiently firm to cut into slices, which condition may be hastened by frequent cutting with knife, and by a light weight laid on it, it is cut in thin slices, into the tub, and warmed whey poured over it sufficient to cover the curd we'll and the whole is carefully stirred so that all the curd shall be evenly scalded; and in from fifteen to twenty minutes it will be sufficiently scalded to be dipped of into the Strainer basket to drain and cool. In about half an hour, by occa- sional turning and cutting, it will be sufficiently cool to return to the tub, be chopped fine, and be salted with the best of fine dairy salt. A teacupful of salt to curd sufficient for cheese of ten to twelve pounds is about right and should be evenly stirred and mixed with the curd, which is then dipped into the hoop, having cheese cloth spread in it, and then put to press, subject to q moderate pressure until towards night, when it is turned and an increased pres sure added until the press is wanted for the next cheese the following morning, when it is ready to go to the curing room.
 Care is to be used not to press too heavily, or the milky white fluid will flow from the cheese, which will drain away the best part of the cheese. This method has advantages over some others, in that it prevents the cream from separating from the nights milk. which can never be so well incorporated again; saves labor in cooling and again warming the milk, and, if judiciousIy and properly done, itmakes good cheese It is pleasant also to know of what and , how it is made.- w. II. White in Coun-
 try Gentleman.