The Superior times. [volume] (Superior, Wis.) 1870-1912, 1889-03-02
THE DAIRYMAN.
Domestic Cheese Making.

Some families desire to make the
cheese for family use. 1t is true cheese
cannot be made of such uniform texture
and quality as where all the appliances
are at hand, as in a we'll 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 paid to the temperature
of the milk during the process of manu-
| featuring. The rennet (the fourth
stomach of a calf before it has eaten
grass should be at least months old
one year is better-and must have been
kept perfectly dry. Put a good sound
rennet III a gallon crock containing
three quarts of warm water teacup full
of salt, and if handful of sage leaves
are..a dded it will give a delicate sage
| flavor to the cheese. Soak three days,
or until a teaspoonful of the rennet ex-
tract stirred in a teacupful of milk will
curdle it 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 fresh
rennet. Strain off the liquid extract
into bottles, tightly corked, and keep in
as cool place as possible.
To make whole milk cheese, strain
a
on the range where it will remain at
! near blood heat, or say So degrees. Stir
| in gill of the liquid rennet to sixty
pounds thirty quarts) of milk. Stir un-
til thoroughly mixed. Let it stand for
twenty minutes, or until curdled; 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 SO degrees, let stand till the
| whey rises to the top of curd, then
break the curd in pieces with the hands,
carefully so as not to start the white
whey, aud thus lose some of the rich
| ness of the cheese. When the card is
pretty well broken-do not hurry this
operation, break up very gently-raise
| the temperature by gradual heat TIL
the curd is scalded sufficiently, not over
10 degrees, then dip into a muslin
strainer, laid over the rack; or spread
| over a good-sized market basket, so as
to allow the whey to drain from the
curd. The curd must be cut fine and
| worked all the time it is heating, SO it
will not adhere together. When the
| whey is drained off, salt and put curd
Immediately to press. This pressure
should be gradually increased.
If one has not sufficient milk to make
TO cheese at one setting, the curd from
| the first lot can be hung away in q cool
place before sailing, and remain until
| the next batch is ready for scaldiug;
then it can be cut fine and added to the
fresh curd when it is being scalded, and
treated the same as if freshly made. 1t
is much more work to make cheese from
this double curd process than from one
setting, and liable to less successful
result
The cdrd may be sailed at the rate of
near half an ounce OF salt to each
pound, say three ounces to six or seven
pounds. This sailing is not so much
for tiavoring as to check the tendency
to putrelactive formation. The saline
taste in old cheese, is due not so much
to the salt used as to the formation of
| ammoniacal salts in the process of re-
pressing. The pressure on the cheese
III the press must be regulated by cir
cumstances up to 800 to 1900 pounds.
When the cheese is taken from the
press it should be bandaged with cheese
cloth to keep il from spreading. The
temperature of the curing room should
be about GA degrees. The higher the
temperature the quicker the ripening.
Turn every day, greasing with whey but
ter as occasion may require, to prevent
cracking, or in lieu of this with unsalted
butter. After the cheese becomes firm.
turn only as occasion may require. the
rlpenlng process requiring two or three
months.