The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1894-10-25
FARMERS CULUMAS.
THE GEORGIA EXPERIMENT STATION,
EXPERIMENT STATION, CA,
Extracts From Bulletin No. IS, Published
October, 1892, Continued.
Making Cheese.

After the milk had been delivered at
the dairy as directed under the head OF
Dairy Generally" if the object be to
make cheese, the following is the pro-
cess pursued in the ordinary cheese fac
tory:
Every one knows that butter is the
solid, fatty part of the milk, separated
from the fluid portion by churning.
But the skim milk, or even the butter
milk, contains large percentage. of
white, solid matter, which develops
''clabber," as a Georgia farmer
would call it, but ''curds,'' in the lam
guage of the cheese-maker. Those
who are familiar with clabber,
know that if cut in pieces with
with spoon, or knife, large quanti-
ty of watery fluid, or whey, separates
from the more solid portion, This
solid part, when deprived of all the
whey, and salted and pressed, is cheese.
The aim of the cheese-maker is to
cause his milk to turn or become
clabber, without undergoing the sour
ing process.
The usual practice when making full
cream cheese is to place the nights
milk in a cool place until morning. If
half skim" cheese is desired the nights
milk is then SKINNED, the cream set
aside for ripening and churning into
butter and the skim milk is immediate
~ mixed with the mornings milk, But
if full cream" is intended the nights
milk is mixed with the mornings milk,
and the whole poured into the cheese
vat. A gentle heat is started and the
mass slowly brought up to tempera-
ture OF 81 to So degrees Fahrenheit),
constantly, but gently, stirring the
nf
tine, dissolved in a little water, is then
added and the whole stirred until it be-
gins to thicken.. 1t is then permitted
to stand until the whole becomes a
cuxd (clabber), which will be in about
forty minutes, more or less, according
to the amount of rennetine added. The
latter is determined by the condition of
the milk and also the length of time
desired to elapse before the cheese is to
be consumed, for it is easy for an ex-
pert to make cheese that will be ripe
(ft for the table,, in one, two, three or
six months, as he Elay elect. The usual
amount of rennetine is about three
fourths of an ounce to 100 gallons of
milk
The curd is then cut with curG
knives) into little bits about the size
and shape of common dice, the opera
ton being very simple and quickly per
formed. The heat is now gradually
raised to about 50 degrees, or about
blood heat, and kept at that point un-
til the little pieces of curd have BECOME
somewhat shrunken aud frmer, free
from whey In their interior. and either
indications known to the expert, but
not easily described. The waaey is then
drawn of at a strainer spout at one end
of the vat, end given to the,pigs.
The curGA must now ha Salfnd mt thu
rate OF one-fourth to one-half Once of
salt for each ten pounds of milk used,
varying according to the cheese being
made. full cream" requiring thegarger
quantity. The salt must be thoroughly
mixed with the curd by stirring the lat
ter gently with the hands until some
what cool.
The curd is then placed in 90 cheese
hoop 0Hsr which press cloth has been
laid, and sufficient pressure applied to
bring the curd into a hrJn, consistent
shape, while at the same time forcing
out the remaining whey. The cheese
is then removed from the hoop, q close
fitting "'bandage" of cheese cloth APP
piled, aecircular piece covering each of
the two euds, and returned to the hoop.
1t is then pressed with cOnsidera BILE and
gradually increasing force, by an occa-
sional turn of the screw, until the press
is wanted for the next days curd's. 1t
is then turned out and placedon shelf
in the curing room to undergo the cur
ing process. Here it should be daily
turned and examined, rubbing with
the hands as may be required, to re-
move mould or eggs of the ,cheese-fy,
until tits cured, which will be in from
six weeks, to six months, according to
the time of year and the Intention of
the matter.