The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1893-07-21

JdllllCh 4hOAO 10 III CAOuOO lO4
having milk of this kind. What one per-
son can do all can do-care for it prop
Irly and have it arrive at the factory in
Ehe very best possible condition.
When the milk has been received, heat
it up gradually to Sc degrees. When
this has been done, try it with the rennet
test to ascertain the degree of ripeness
1t is advisable to do this even in hand
ling very ripe milk, for it enables the
cheesemaker to know just about how
fast the curd is going to work. If posi-
BILE, have the milk in that condition that
all the whey will be drawn in from "a
to 8 hours from the time the rennet
is added, with a quarter inch acid on the
curd by the hot iron test. Use enough
rennet to coagulate the milk sufficiently
for cutting in 80 minutes.
Start to cut little early. Take plenty
of time, and do not hash or slash the
curd. Use the horizontal knife first, fin
ishing with the perpendicular, and if the
milk is overripe and going to work fast,
as is quite often the case in hot weather,
then cut the curd considerably finer. By
30 doing the cooking process is fastened.
The cubes of curd being small they are
much more easily cooked than if left the
ordinary size. When the cutting is fin
ished, start to stir very gently at first, or
until the curd becomes somewhat firm.
Do not apply heat for 10 or 10 minutes
after stirring is commenced. Heat grad
ually up to SO degrees, taking fully one
half hour to do So unless in the case of
fast working curd, which requires to be
heated up rs quickly as possible to in
sure thorough cooking. Continue STIR
ring for some time after the desired tenn
perature has been reached to prevent
mating and to insure a more uniform
and thorough cooking of the curd.
Draw off part Of the whey soon after
the heating has been finished, and if there
are any bad odors or taints draw the
whey down quite close to the curd, then
by keeping it stirred and airing well the
flavor will be very much improved.
Draw off all the whey when the curd
shows quarter inch acid by the hot iron
test, and continue hand stirring until it
is sufficiently dry before allowing it to
mat, and when matted break or cut into
convenient strips and turn it over at
short intervals (about every 10 minutes)
piling little deeper each time it is
turned and never allow any whey to
gather on or around it.
Grind early, or when the curd strings
1 to 1t inch on the hot iron. Keep it
| I'd ,,,on OF and os,.o1 nft
grinding until ready for sailing.
In the case of gassy curd, try to re-
tain more moisture in it when the whey
is drawn off by stirring less. Grind it
about the usual time. and when it is
partly ripe pile deep, and if the whey
begins to lodge around it open the pile,
allow the whey to drain off, then pile
again. Continue in this way until the
curd becomes velvety and buttery, when
it is ready for sailing. Hoop it from 10
to 90 minutes after the salt has been
well stirred in.
Apply pressure very gently at first or
until the whey begins to run clear, after
which it may be safely increased. In
from rs to 60 minutes the pressure may
be removed, the hoops taken off, the
cheese dressed neatly and put back to
press again. Apply full pressure before
leaving-there for the night.
Turn them in the hoops in the morn
ing, pairing off any corners or shoulders
which may arise from imperfect fitting
followers, putting back to press for five
or six hours longer, when the cheese will
be ready to take into the curing room,
which should be kept as cool as possible
during the summer.
We would strongly advise cheese
makers to keep record of each vat, the
condition of the milk, and how it works
each day. Stencil the cheese with the
date when made, the number of the vat
made from, and by SO doing great
many difficulties may be overcome.