The Superior times. [volume] (Superior, Wis.) 1870-1912, 1890-02-15
THE DAIRY.
Home Dairy Cheese.

The idea | wish to present to the
farmers is that all farmers should make
cheese enough for their family use dur
ing the entire year. The manufacture
of home dairy cheese has been neg
lected for years. SO much so that few
people have little or no idea how to
make it.
Factory cheese fills our markets, and
farmers have turned their attention to
the manufacture of butter, neglecting
to make what cheese they need for their
family use. Being of secondary i'm
portance it has become secondary III
quality i'll many respects IS matter to
follow. At the present time the ma
loritv who buy cheese will choose fac
tory cheese; though it seems hat people
who like cheese best are the ones who
prefer home manufactured. This Is
owing to the education of the taste.
But will it pay the farmer to manu-
facture his cheese from four or five
cows? | say it will. You can make
enough from this number i'll two or
three weeks for q family the year, and
save buying at the grocery store.
We never think OF buying butter for
the family use.
The time when We should make cheese
is in July or August, when it is most
=
you warm weather enough to mature
Your cheese before 1t gets cold. | have
made cheese number of Summers and
have never Yet seen the time but that
could sell more than | could spare.
| will give you my method of making
cheese. The number of cows varying
from four to twelve.
Cows should have as good care i'll max
ing cheese as butter. The renuet should
be prepared beforehand. Rennet year
Old Is better. though fresh Will do.
Into one-qusrt glass can put in one half
rennet: eight ounces of dairy salt. Il
handful of sage. one half teaspoonful
salt and pepper, fill can with water and
let stand three days. For coloring I
use annatto dissolved in white I've or
soda.
| strain the milk in tub for that pur-
pose while warm. Then add one table
spoonful of the rennet and one tea
spoonful OF coloring to each twelve
quarts of milk. Stir we'll and cover
with cloth to keep warm for half an
hour.
Cut with wooden knife to the bot
tom four or five times each way. let it
stand half hour, until whey rises on
the top one inch deep and has green
lsh cast. 1t is now ready to din off into
box | have, which is three feet square.
SIX inches deep, that will hold water: on
one side there Is spout to carry off the
whey Put some Stats across the bot
tom of the box and Law a piece of dairy
cloth over the box. Into this dip the
curd and handle careful. Lift the cor
ners of cloth until whey has nearly all
passed of, then cut each several times
with knife. Tie the corners of the
cloth together and each time a little
tighter. Each time cutting little finer
and adding a small weight at last.
When the curd seems firm or no whey
runs out. l cut the curd in slices and
spread around in the box with the
stralner and rack under il, and let /. re-
main until morning.
In tho morning put cold water on the
curd and let il remain until ] have the
morning milk made into curd, then l
cut both curds the size Of a bean aud
mix together. | sometimes let ny
nights milk stand in the creamery cans
until morning, then warm it TO the same