Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1891-04-09
NUMBER 81
DAIRY AND CREAMERY.
WHAT FARMERS CAN DO WITH SUR
PLUS MILK IN SUMNER.

When Butter Goes Away Down to Moth
ing in Summer Put the Milk Into
Small Home Made cheeses-They AL
ways Pay-How to Make Them.
in summer when the days are long"
farm people have more milk than they
can dispose Of proftably, and the price
Of butter goes away down to nothing.
In this case Mr.. Waldo f. Brown ad-
vises that the surplus milk be put into
small home made cheeses. These will
always sell and bring good prices, real
izing much more for the milk than IL it
were turned into butter at summer coun-
try grocery prices.
Mr.. Brown gives very clear directions
how to make these small cheeses in an
article published in the Rural New
Yorker He writes:
have always used home prepared rem
net. but would advise the purchase Of
liquid rennet extract. a calls rennet
should be turned. emptied Of its con-
tents and slightly rinsed, and then filed
with salt and thoroughly dried. Then
for some days before it ID needed it
should be soaked in a quart Of strong
brine, to which the juice Of lemon
should be added The milk should be
set at about 30 degs., and enough Of the
rennet should be added to bring the
cheese IN from twenty to thirty minutes
A little experience will determine the
proper amount. If the rennet is good
about a tablespoonful for each five gal
Ions ofmilk will be right Stir thoroughly
for two or three minutes when it is
put in.
When the cheese comes it viii look
like clabbered milk, and should be care
fully sliced with a strip of tin, cutting
both ways, SO that the top will appear in
squares half an inch or so in size. Let
it stand until the whey begins to sepa-
rate, and the curd settles out of sight,
then lift it gently from the bottom and
cut or break it into pieces not much
larger than thimble, and by pouring
hot water between the tubs raise the
temperature to 100 degs. Let the curd
remain in the whey, stirring it gently
occasionally to bring every part Of it in
contact with the whey, and to aerate ii,
until it develops little acidity and be-
comes firm enough so that it feels springy
to the touch and squeaks between the
teeth; then dip it up and drain the whey
off as rapidly as possible.
The draining will be hastened by slic-
J ing the curd frequently, cutting it in
narrow slices each way; then with the
hand break it up and gather the corners
I of the cloth over it, and lay a weight on
! it. A small board and a stone can be used
for the purpose. Three or four repeti-
tions Of this viii reduce the bulk. Now
I cut it into half inch slices and spread
them out few minutes to cool, and it
will be ready for tine press.
To put it in this, first chop it until the
pieces are almost as small as peas, and
salt it at the rate Of one ounce to five
pounds of curd Spread a square of
cheese cloth over the hoop, fill in the
curd, and then spread the corners over
the top and place on the follower, which
should be small enough to settle down
easily as the cheese yields under pres
sure. A light weight must be applied
at first OF the whey win run off white
and creamy, and in all the handling Of
the curd no haste must be made.
If one attempts to hurry, the whey
will look white like milk. and the cheese
viii be poor, but if the whey remains
nearly colorless one is doing the thing
right The whole process from the time
| the rennet is added until the cheese is
| put in the press viii require about four
] hours but there is very little work
about it. Press during the afternoon,
and turn the cheese at night In doing
this take it out Of the hoop, remove the
cloth, and. if necessary, trim off any
rough edges. Then spread fresh wet
cloth over it, so that most of the cloth
viii be at one side; slip the hoop down
over it, and turn hoop and cheese to-
gether, then what was the top of the
cheese viii be the bottom.
At the first pressing all the cloth was
folded under the follower, and this gave
rough surface to the cheese, but now a
single thickness Of cloth should be
spread over the top and crowded down
with a round pointed table knife, while
with the hand the operator holds the
edge of the cloth between the cheese and
the hoop. It il harder to describe than
to perform this process, and if one Will
bear in mind that the object il to make
the cheese smooth and free from wrinkles.
and that after it is turned the corners OF
the cloth shonld be above the follower
instead Of under 1t, there win be little
trouble. Leave the cheese in the press
from twelve to eighteen hours, and let it
be well pressed. We use a weight of
about forty or fifty pounds on the end Of
a lever six feet long. and find the cheese
is well pressed.
While curing the cheeses must be
turned every day and rubbed with
grease. Lard is good, or butter viii
answer. The cheeses viii cure in from
fifteen to thirty days 80 az to be fit for
use or sale. The only trouble in curing
them il in keeping away the flies which
lay the egg that hatch out shippers.
These are slender flies nearly as long rs
house flies, but not more than a fourth as
large. The novice usually loses q cheese
or two on account Of shippers. and if he
is carless he may lose many ! think it
possible to inclose the shelves with thin
muslin, % rs to exclude the cheese fly,
and | am trying the plan this year; but
in anv case the cheeses must De turned
and thoroughly rubbed every day IN
til they are completely cured and
have a rind on them that viii pro-
tect them. Wife says it il better to turn
them twice a day. These small country
cheeses meet ready sale, and the max
ing Of them would prove much more
profitable than butter making in hot
weather.
Bells Messenger, London, claims that
thick hides belong to beef cattle and
thin skins to dairy stock. It is certain
that Jersey cattle are. a. rule, thin
skinned
we glean THESE pertinent items from
The Farm Journal:
4, Have you investigated the ensilage
question? II not, jump on the cars and
visit some man who has had experience
in that line. It viii pay you we'll
Don't jump into ensilage until you are
well informed on the subject
Let the boys acre be the best acre on
the farm and his tools first class. the
girls COW the best COW in the herd, and
the wife's 'shelp" the best that can be
procured
Is yoLc farm so well kept that you