The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1884-09-17

is to bring the milk to temperature OF
ninety degrees. This makes soft cheese |;
higher temperature will make hard
one. The milk may be of two milkings I;
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 sepa-
rating; and the morning milk mixed with
it as it is strained after milking. If any
cream has risen on the evenings milk, it
may be SKINNED off. The evenings milk
may be warmed to one hundred degrees,
and then added to the fresh mornings
milk, which will be about eighty degrees
the whole will then be about the right
temperature, which is ninety degrees.
The rennet is then added. This is the
liquid made by stepping piece of the
dried stomach of sucking calf in warm
water. For one hundred pounds of milk,
or forty-6ve 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 tablespoonful of salt. In the
morning this liquid is strained into the
warmed milk in the tub, and we'll 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. As soon as the curd is formed
enough to cut, long.bladed knife is
drawn through it both ways, SO as to cut
the mass into inch cubes. This causes
the whey to separate, and when this sepa-
ration has been effected, the whey is dip
ped out or drawn off, and the curd gath
cred into mass at one side of the tub,
the tub being raised at one side to cause
the whey to drain off. The tub is kept
covered to retain the heat, or if the curd
has cooled considerably, the whey that
has been drawn off is heated up to one
hundred degrees and turned on to the
curd until it is warmed through again,
and the whey is then drawn off. The
curd remains thus for about an hour, until
it attains very slight degree of acidity,
when it is broken up fine with the hands,
sailed with about half an ounce of salt
to the pound of curd, and put into the
hoop. The hoop for ten.pound cheese
should be about eight inches in diameter
and ten inches deep. 1t has neither top
nor bottom. 1t is placed upon a smooth
board or bench, and the curd is pressed
down into it with the hands. When the
curd is all packed in, cover is placed
upon it, and the hoop is put under the
lever, which presses down upon block
resting on the cover. Very little pressure
is required, and this only until the curd
has become solid enough to keep it's shape;
twenty.four hours in the press is quite
enough, the cheese being turned twice in
that time. The cheese is then taken out
and the outside is rubbed with butter and
wrapped in a cotton bandsge, the edges
of which are turned down on the two
faces for an inch or 80. The cheese is
then placed in cool room or cellar, and
is turned every day for month, after
which it should be turned once a week
for another month, when it is fit for use.
A very nice cheese for immediate use
may be made in smaller quantities. The
milk is curded in the same way as above
mentioned, but as soon as the curd is set
it is dipped out and put into moulds six
inches in diameter and three or four
inches deep, resting upon clean straw,
through which the whey drains off on to
the board under it and drops into pan.
The moulds with the curd in them are
turned daily, and in three or four days it
is firm enough to be turned out Of the
hoop on clean straw, when it is sprinkled
with salt and turned daily for month,
when the cheeses may be put into cool
cellar to ripen for week or two longer,
and are fit for use. Skinned milk cheese
made in this way are very well favored
and are very nutritious, and furnish an
agreeable change of diet for farmers
family, and indeed sell very readily in vii
lage stores when thew are made WELL"