Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-02-18
How to Make Cheese.
Farm and Field


Set the milk at 30. Use sufficient
rannet to coagulate the milk in thirty
minutes. When firm enough to break
squarely over the fingers, cut twice
and let stand ten minutes. Cut fine
as peas and let stand ten miautts
more. Draw off half the whey and
heat to 9S', and keep at that point un-
til the curd becomes firm and will
squeak in your teeth. Draw off whey
leaving enough to float the curd. Cool
to 90, and stir while cooling. Draw
off all the whey and let stand and
drain until the acid begins to develop.
Add q pounds of salt to each 100
pounds of curd; when the curd will
draw out one inch from hot rod of
IRON, lower to 75' and put to press.
Apply power gradually, that the
whey may readily escape. When
pressed two hours, dress up, press
twenty-four hours. Take from hoop
and place on shelf. Greese thorough
ly, turning and polishing with lard
every day, until cured. Let the cur
ing-room be clean, light and well ven
tilated. Keep room at temperature
of 7O'.
The above is recipe given by q
lady; and another method, as given
by the Canadian Dairyman, is to heat
the milk while taking it in; set with
rennet as soon as possible after being
heated-enough rennet to form con-
julation in fifteen minutes, and ready
to cut firmly in 35 to 40 rninutes; stir
the rennet thoroughly for minutes;
be careful to have no steam passing
under the vat while the rennet is
working: cut curd gently and careful
ly when quite firm; allow the whey
to foam, and very gently stir the curd
Immediately after cutting. Stirring
the curd while heating is very impor-
can't. Heat gently at first, afterward
increasing as the curd hardens; STIR
ring should nc continued with great
gentleness; no particle of curd should
be allowed to remain at rest on the
hot tia at the bottom; a rough stirring
of the curd bruises it and produces
loss in the whey. When the whey is
heated to go or go, shut off the
steam and keep stirring for g few
minutes afterward; when the weather
is warm and the curd changes rapidly,
then the whey should be at once
dra wn off down to the surface of the
curd; in cold weather it may be left
on longer; the card requires but little
stirring after heating, sufficient to
keep it from mating together, if the
acid begins to show and the curd is
soft, all the whey should be cut off
the curd earlier, and the curd stirred
until it gets firm; if the curd is suf-
fciently firm-and that is shown when
it squeaks between the teeth-the
whey can not be allowed to stand
upon the curd until the acid shows q
quarter of an inch; then draw it off,
and stir the curd once or twice while
fine; then allow it to run together by
heaping on one side of the vat or both
sides; when In solid mass cut it then
in large pieces and turn them over,
one on top of the other; when the
curds pull In fne threads of one inch
or less, then pass it through the curd
mill; allow it now to stand in the air
and mature say for an hour, when the
salt can be applied, two to two and
one half pounds to 100 of card; grind
again to mix the salt thoro dghly;
when the salt is properly mixed, the
curd may be put to press in 68 to 70
pound cheese; press gently at first, in
creasing the pressure every half hour.
after two or three hours turn over the
cheese and fold over the bandage neat
~ on the ends; use every means to
have the cheese press even and square,
and have the cheese smooth adm well
faced when pat in the cheese room.
A. statistician has calculated that a