The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1884-08-08

to all kinds of influences. 1t
in round numbers, in 100 parts.
81 parts of water and Is parts of solids.
OF the solids 81 parts are sugar. We
must get rid of at least 5 ofthese. There
is small amount of albumen and other
Gaseous matters, called by the Germans
ziega, that is not coagulable by rennet.
but by acetic acid OF vinegar. We lose
this, which is about II part more, max
ing total loss of one half of the solids.
In the remaining 81 parts of solids, we
retain 81 to 4 parts of water. In this
water is about ] of a part sugar.
To separate the solids from the water
We use rennet to ccagulate the vat of
milk. No substitute for rennet has vet
been found. To prepare the liquid rem
net, take pure water. IF not pure, boil
it and get rid Of the sediment and scnm.
To this water add dairy salt in the pro-
portion of one pound of salt to 20 of
water. In this soak, rub and wash your
rennets until all the strength is out.
Then throw them away, strain the LIQUID
carefully and add enough dairy salt to
make a saturated brine all the salt and
liquid will dissolve-and, to make sure
of this, put in little more salt, so that
some will settle on the bottom. Put
this liquid in earthen vessels. cover
tight and set in cool place, If kept
III warm place it may faint, as meat
will under like circumstances.
When your vat of milk is heated up
to so or IS degrees think 80 degrees
is good point at this season of the year
add sufficient coloring extract to make
a light golden yellow-a medium color,
not too light or too pale-unless you are
making white cheese.
We heat the milk to the point named,
because if we set below that, the rennet
works too slow five get much above sc
degrees, the curd is liable to be too soft
at first to handle WELL We add sufficient
rennet to cause coagulation to begin in
about 20 minutes, and make the curd
ready to cut in 35 to 40 minutes.
We cut the curd for the sole purpose
of getting rid of the whey. We cut early
because the whey runs out more freely
when the curd is young and tender, and
because it cuts more easily, with less
friction and waste, and because it gives
us a clearer whey. We do our cutting all
at once without stopping, because when
ready to cut the sooner the curd is cut
the better. We cut very fine, because
the whey runs more readily out of a
small piece than out Of large piece of
curd, because we expose more surface
for the whey to run out of, and because
when we raise the heat we get an evener
heat through each piece of cu1d, and
therefore an evener action of rennet.
The curd is a bad conductor of heat,
and if we heat up too suddenly, we tough
en- the surfaces of the pieces of curd and
hinder the whey from escaping, and we
do not prevent it altogether. This pro-
duces an uneven texture Of the cheese.
We raise the heat slowly, to give the
heat time to act upon and penetrate the
pieces Of curd. We keep up a constant
agitation of the curd from the time the
neat is started until it reaches 90 degrees,
or blood heat, and ceases to rise. We
start to heat soon after cutting, or i'm
mediately after, if the whey is escaping
rapidly, and by slowly raising it and
carefully stirring it we get an even heat
throughout the mass and an even action
of the rennet. It is the rennet that
makes the cheese. We raise the heat tC
SO degrees, or blood heat, because rennet
is the most active at this point. 1t is al
this point that curd is made in the calls
stomach: and at which we digest our food
So we retain the temperature until the
curd is cooked" Wesay" cooked" but
there is no cooking at 90 degrees. This
is the temperature of the milk when
drawn. But no one ever heard of milk
cooking in the cows udder. We lose in
rennet action if we go much above OF
below this temperature.
When our curd is done-when the
whey is sufficiently expelled and the euro
is firm enough.-we draw the whey. This
must be done before the acid appears
If we do not get the whey out of the
curd before this, the acid dissolves the
minerals the phosphateAOf lime, iron
magnesia, etc.-ani they are washed
out with the whey. If we get the whey
out first, the acid may and will develop
and dissolve the minerals and some Of
the flavoring oils, but they will not run
out because there is. no whey running
out to carry them with it. five let the
curd remain in the whey after the acid
develops, the curd absorbs so much OF
the acid as to become Whey-soaked and
sour and soggy. But when we draw the
whey sweet, we leave only due proper
ton of the sugar in the curd-about ] OF
l part-and this is not only all that is
needed, but will turn to acid in spite OF
Us, and there will be just SO much of it
and no more. We by this means retain
all the ingredients in the curd that belong
to it.
The whey may be drawn down as
soon as the curd is heated to SO degrees
and the heat stops rising, leaving Just
enough to stir the curd in easily. The
only object in retaining the whey is to
keep up the heat. If it could be gotten
rid of as fast as it exudes and the curd
be kept warm and loose, the better. In
cheddaring, we can get rid of the whey
in this way, soon after heating up.
When the curd is decided to be firm
enough, cool the whole mass down to
about so degrees SO as to prevent it from
packing badly Keep tie whole well
stirred Then draw the whey as expe-
ditiously as possible and work in the
salt. 1t might be allowed to stand and
take on acid before sailing, if it were
not so much work to stir the curd and
keep it loose. The salt helps prevent
packing, and the acid will come on all
the same with or without the salt. 1t
therefore saves work to salt at once.
Besides, it is better to salt the curd as
warm as possible, as the salt penetrates
it more evenly. Use about % pounds of
best dairy salt to 1000 pounds of mix.
Let the curd stand, with frequent stir
ring, and air until the acid developes.
When it has a distinct and clean sour
smell, it is ready for the press. l think
it is better to let the souring process 90
Oh in the vat and get rid of the gases
thus generated before the curd goes in
to the hoop.
The rennet action started in the vat
goes on in the curing room, but more