Arizona republican., 1891-04-21
DAIRY AND CREAMERY.
WHAT FARMERS GAN DO WITH SuR-
 PLUS MILK IN SUMMER.


 ing In Summer Pat the Mi,k Into
 Small Home Made cheesss-They Al
 ways Pay-How to Make Them. rr
 "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 MT. 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 if it were turned into butter at summer coun- try grocery prices. .---...-.
 Mir. 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 ren- net, but would advise the purchase of liquid rennet extract. A calfs rennet should be turned, emptied of its con tents and slightly rinsed, and then filled with salt and thoroughly dried. Then for some days before it is needed it should be soaked in 8 quart of strong brine, to which the juice of lemon should be added. The milk should be set at about 90 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 tablespoonful for each five gal Ions of milk will be right. Stir thoroughly for two or three minutes when it is put in. .f..
 When the cheese comes 1t will look like clabbered milk, and should be care fully sliced with 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 it, until it develops little scidity and be- comes firm enough so that 1t feels springy to the touch and squeaks between the teeth; then dip it up and drain the whey of as rapidly as possible.
 The draining will be hastened by slic- ing the curd frequently, cutting it in narrow slices each way; then with the hand break it up and gather the corners of the cloth over it. and lay weight on it. A small board and stone can be used for the purpose. Three or four repeti- tions of this will reduce the bulk. Now cut it into half inch slices and spread them out few minutes to cool, and it will be ready for the press
 To put it in this, first chop it until the pieces are almost as sinall 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 or the whey will run of white and creamy, and in all the handling of the curd nohaste must be made.
 If one attempts to hurry, the whey will look white like milk, and the cheese will be poor, but if the whey remains nearly colorless ono is doing the thing right. The whole process from the time the rennet is added until the cheese is put in the press will 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 of any rough edges. Then spread fresh wet cloth over 1t, so that most of the cloth will 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 will 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 single thickness of cloth should be spread over the top and crowded down with round pointed table knife, while with the hand the operator holds the edge of the cloth between the cheese and the hoop. It is harder to describe than to perform this process. and if one will bear in mind that the object Is to make the cheese smooth and free from wrinkles, and that after it is turned the corners of the cloth should be above the follower instead of under it, there will be little trouble. Leave the cheese in the press from twelve to eighteen hours, and let it be we'll pressed. We use a weight of about forty or fifty pounds on the end of aleyer six feet long, and find the cheese Is well pressed. ,aa-r,
 While curing the cheeses must be turned every day and rubbed with grease. Lard is good, or butter will answer. The cheeses will cure in from fifteen to thirty days so as to be fit for use or sale. The only trouble in curing them is in keeping away the flies which lay the egg that hatch out skippers These are slender flies nearly Os long as house flies, but not more than g fourth as large. The novice usually loses cheese or two on account of shippers. and if he is carless he may lose many. l think it possible to inclose the shelves with thin muslin, so as to exclude the cheese fly, and am trying the plan this year; but In any case the cheeses must be turned and thoroughly rubbed every day un. al they are completely cured and have rind on 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 msk- , ing of them would prove much more