Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1884-07-31
Cheese For Farm Use.

This process is simple one, and the
needs for it are few. Every pound of cheese
requires ten pounds Of milk, and ten-pound
cheese is about as small a one as can be con-
venienily made. A clean tub which will
hold the milk and boiler large enough to
hold ten gallons will be needed. A small
press, which any smart boy can make, with
lever to hang stone upon, will also be re-
quired and then the know how" is all the
rest. Making cheese is a chemical opera
ton, and depends greatly, like all other such
work, upon temperature. One cannot be
safe without thermometer, as rule of
thumb will not be precise enough.
The first thing to do is 10 bring the milk
to a temperature Of 30 degrees. This makes
q soft cheese higher temperature will
make hard one. The milk may be Of two
milkings-the evening milk, set in a deep
pail in the cellar and stirred late at night
and early in the morning TO keep the cream
from separating. and the morning milk mix
ed with il as il is strained after milking. If
any cream has risen on the evenings milk it
NAV be skinned off. The evenings milk
NAV be warmed TO 100 degrees and then
added to the fresh mornings milk. which
will be about so degrees the whole will
then be about the right temperature, which
is 90 degrees. The rennet is then added.
This is the liquid made by sleeping piece
of the dried stomach Of a sucking calf in
warm water.
For one hundred pounds Of milk, or for
ty-ive quarts, piece Of the rennet about as
large as ones thumb, or two inches long BY
one inch wide, is put in quart of warm
water in the evening, with half tablespoon
Of salt. In the morning this liquid is strain
ed into the warm milk in the tub and well
stirred through it. The tub is then covered
TO keep the milk warm until the curd is
formed. which will be in about half an hour.
rs soon as the curd is formed enough 10
cut. long -bladed knife j. drawn through il
both WAYS. so as TO cut the mass into inch
cubes. This causes the whey 10 separate.
and when this separation has been etfe cted
the whey is dipped out or drawn off, and the
curd gathered into a mass al one side Of the
tub, the tub being raised at enc side TO
cause the whey to drain of. The tub j.
kept covered TO retain the heat, or if the
curd has cooled considerably the whey tina;
has been drawn of heated up Ia 100 de-
grees and turned on - the curd until it Is
warmed through again and the whey is then
drawn of The curd remains thus for ablu;
an hour until il at,airs very slight degree
Of aciditv. when i, j. broken up fine with
the hands. sal,ed with about half an ounce
Of sal; 10 the pound u curl and put into the
hoop.
The hoop for ten-pound cheese should
be about eigh; inches in diameter and ten
inches deep. 1t has neither top nor bottom.
Il i placed upon smooth board or bench.
and the card is passed down into il with the
hands. When the curd is all loose cover
is placed upon it. and the hoop is put under
the lever. which presses down upon block
resting in TIE cover Very little pressure is
required. and this only until the curd has
become solid enough To Keep lis shape.
Twenty-four hours in the press j. quite
enough. the cheese eing turned twice in
that time. The cheese is then taken out
and the outside j. t,ibhed with luffcr aud