The Red Cloud chief., 1888-06-15
HOMEMADE CHEESE.
no" /. Very Good Article Can He Produced
by EArmers' Wives.


by Farmers Wives
Some families desire to make the
cheese for family Use. Ii is true. cheese
can not be made of such uniform tex
ture and quality as where ali the appli-
ances are 1T hand. as in q w~ell-ordered
cheese factory. Nevertheless. by using
care. a better cheese may be made than
Is usually found in country stores. The
very best rennet must be used, and
proper attention be paid to the temper
azure Of the milk during the process OF
manufacturing. The rennet (the
fourth stomach of a calf before it ha:
eaten grass should be at least ST,
months old-one year is betier-ano
must have been kept perfectly dry.
Put n good sound rennet in 4 gallo:
crock cont lining three quarts Of warm
wafer. a teacup full of salt, and if a
handful OF sage leaves are added it will
give a delicate sage flavor to the
cheese. Soak three DAYS. or until 4
feaspoonful OF the rennet extract stirred
III 4 ~teacupfUl of milk Will curdle il in
fifteen minutes. The strength is then
right Then take out the rennet, dry
again thoroughly. and it Will then do
TO soak again with 4 fresh rennet
Strain of the liquid ext act into bottles.
tightly corked. and keep in as cool s
place as possible.
To make whole milk cheese. strain
the milk in a clean Tin boiler. setting
II Oil the range where il will remain a.
near blood heat or say 81 degrees. Stir
IN a gill Of the liquid rennet TO sixty
pounds Cthirty quarts) OF milk. Stir
until thoroughly mixed. Let il stand
for twenty minutes. OF until curdied:
the curd should be ready for cutting
by that time. Cut in squares. so the
whey may separate from the curd; heat
gradually To not over &c degrees. let
stand till the whey rises 10 the top OF
curd. then break the curd in pieces
with the hands. carefully SO as not &c
start The white whey. and thus loose
some Of the richness of the cheese.
When the curd i pretty Well broken
do not hurry this operation. break u.
Very genilv-raise the temperature bv
q gradual heat till the curd is sea ded
sufficiently. no over 10 degrees. then
dip into q muslin strliner. laid over a
rack. or spread Owe a cood-sized mar
ket basket. 50 as to allow the whey &c
drain from the curi. The curd must
is heating. so it viii not adhere to
Cether. When the whey is drained
of. salt and put curd Immediately to
press. lis pressure should be grad
uaily increased.
If one has not sufficient milk tomake
10 cheese II II setting. the curd from
the first iot can be hung away in i cool
place before sailing. and remain until
the next batch is ready for >caldinC;
then il can De cut fine and added 20 the
fresh curd when il i being scalded.
and treated the same as if freshly
made. II Is much more worh 10 make
cheese from this double curd process
than from one setting. and liable 10 4
less successful result.
The curd MAY toe Salted 1T the rate
of near half an ounce Of salt to each
pound. say three ounccsto six or seven
pounds This sailing i not 50 much
for tiavoring As 10 check the tendency
TO putrcfac,ive fnrmati II. The saline
taste in old cheese i due not so much
TO the salt used as 10 the formation Of
a~mmoniacal salts in the process of re.
pressing. The pressure on the cheese
in the press must be regulated by cir
cumstances up 10 LOO TO 1000
pounds
When the cheese is taken from the
press il should he bandaGed with
cheese cloth TO keep il from spreading.
The temperature of the curing room
should Ice about O. degrees The
higher the temperature the quicker tine
~ripening. Turn every day. Creasinc
with whey butter as occasion may re-
guire. TO prevent cracking. or in lier
of this with unsalted butter. After -
cheese becomes firm. turn only as Or>
casion may require. the ripening pre-
cess requiring two or three MONTHS
Farm. Fled and St0cEman.