Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1891-04-15

Ing IN sumner fut the MIR Into
small Home Made th.eses-Th.y Al
ways ray-Iiaw To Nah. Them.
"in Summer when the days are long
farm people have more milk than tilry
can dipcie " profitably. aud the price
OF hultor gOes away down TO nothing
In this case Mr.. Waldo +. Brown adj.
vise' that the surplus milk he put into
small home made chooses. These will
always acll anil bring good prices. r,al.
izing mnch more for the milk than " u
were turned into butter ut summer coun.
Try groc lry prices.
Mr., Brown gives very clear directions
how 10 make these small chooses In an
article Published In the Rural New
Yofkor He writes;
have always used home prepared rem.
net. bat would advise the purchase Of
liquid itunot extract. A calls rennet
should DO turned. ompilel 81 it, con.
tents and sNyhtlytinsd. aud then filled
with silt and thoroughly dried. Then
for a2me days before q Il needed Il
should DO soaked In quart Of strong
brine, 90 which the juice ~ lemon
should DO added The milk should be
set vi shuut % dogs. and enough Of tho
rcnnct should be- added to bring the
chccee IN from twenty TO thirty minutes.
A little experience will determine the
proper amount. II tho rcnnet Is good
about n tablespoonful for each FIVE gal.
Ions ofmilk win be right. Siirthoroughly
for two or three minu,cs when It Is
put in.
When the cheese CONES Il will look
like clabbcrcd milk, aud should be care.
fully sliced with n strip Of tin. cutting
both ways. 20 that the top will appear In
squares half an inch or 70 In sizc. Let
II stand ninth the whey begins 10 sepa.
rate, and tine curl settles ont Of sight,
then lit II gently from the bottom and
cut or break II into pieces not much
larger than thimblc. and by pouring
hot water between tho tubs raise the
temperature 30 100 deg. let the curd
rcnain ia the whey, stirring II gently
occasionally tn bring every part u II In
contact with the whey, and 10 aernte Il,
until Il develops little acility aud be-
comoa firm enough 80 that II feels springy
10 the touch and squcaka between tho
teeth then dip Il up aud drain the whey
on as rapidly ~ possible.
The draining will he has,cncd by tlic.
ing the curd frequently. cutting Il In
narrow slices each WAY. then with the
hand break Il up aud gather the corners
Of the cloth It, and lay weight ON
n. A small board and stone can b. used
fur the purpose. Three or four rcpeu.
lions Of this will reduce the bnlk. Now
cut II into half inch slices nnd spread
them out q few minutes Ia cool, aud u
will be ready for the prcss
To pnt u IN this, lint chop n until the
pieces arr almost a. small a. peas. and
falt II Ut the rate Of one ounce TO i've
pounds ~ curd. Spread a square ~
cheese cloth over the hoop. iill In tho
rurd. aud then spread the corners over
the top aud place ON the follower. which
should be small enough TO settle down
easily ny the cheese yields under pres.
turc A light weight must be applied
nc first or the whey will run oil white
aud creamy, and In all the handling Of
the curd no haste must 10 made.
II ono attempts TO hurry, the whey
will look white like milk. aud the cheese
will be poor. but II the whoy remains
nearly oolofloss one Is doing the thing
right. The whole process from tho time
the rcnnet Is added until the cheese II
put In the press win require about four
hour. but there j. very little work
nbout u. Press during the afternoon.
aud turn tho cheese at night. In doing
this take Il out Of the hoop, remove the
cloth, and, II necessary, trim on any
rough edges. Then spread frsh wet
cloth over 1t. 30 that most of tho cloth
will bo at one side: slip the hoop down
over It. and turn hoop and cheese to
gethcr, then what was the top Of the
cheese will bd the bottom.
At the first pressing all the cloth was
folded under the follower, and this gayy
a rough surface TO tho cheese, but now
single thickness Of cloth shunli he
spread over the top and crowded down
with u round pointed table knife. while
with the Hand the operator holds tho
the hoop. II IA harder 10 doscribc than
topcrform this process. and II one will
bear Ia mind that the object Is to mako
the cheese smooth and frceffpm wrinkles
and that after II is tnrnei the corners Of
tue cloth should h. above tho follower
insteRd u under II, there will be little
trouble. Leave tho cheese In the press
from twelve 10 eighteen hours, and let II
10 well pressed. We Use weight Of
about forty or fifty pounds On the end Of
alever xix feet long, and find the cheese
10 well pressed.
While curing the checses must be
Turned every day and rubbed with
grease. Lard Is good, or butter will
sns,yer Tho chooses will cure In from
fifteen To thirty days 30 as TO b. III for
use or sale This only trouble In curing
them Is In keeping away the dies which
lay the egg that hatch out shippers,
These are slender flies nearly ~ long rs
house lilies, but not more than fourth Us
large. The novice usually loses cheese
or two on account OF shippers. and II he
Is carless he may loss many. think 1t
possible to inclosr the shelves with thin
muslin, 20 as TO exclude the cheese fly,
and I am trying the plan this year; but
In any case the cheeses must be turned
and thoroughly rubbed every day UNI
I'll they are completely cured aud
have u rind of them that will pro-
tect them. Wife says 1t Is better to turn
them twice day. These small country
cheeses meet ready sale, and the max