The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-11-17
FARMER AND PLANTER
CHEESE .pA,RY,No.

1kA& xp,ussry raise = a1nch M.esesesa -
s6aathe9h Fasmers.
NJ gas broSghs up a dairy section
EJE the north. and when q boy, on my
:fmotber's tsble.,e Dlatesof cheese avas as
common as q plate of bread, three
time- day the, year round. It was
! pal4taRse, healthful, and as we made
| II ourte&ves, 1tSwass not considered ex-
pensive. My greatest disappointment
on migrating south was the high prices
and scarcity of all dairy products.
Condensed milk, whew! New milk ten
cents per quart; butter forty cents per
pound, and cheese twenty cents per
pound, were prices to me unpre-
cedented, and even at those
prices good article was not al
ways obtainable. This condition of
things set me thinking, YES. and study
ing over the matter, and have studied
it over until things are changed at our
house, and we now have cheese on our
table as in olden times. Yes, and Plen-
ty of milk and butter, and some to
spare.
We have made butter both for home
Nse and some to sell for some time, but
;have made no cheese till this season,
but find it much more prof u bic during
the warmest weather to make cheese.
The same amount of milk that will
make one pound of butter will make
three pounds Of cheese, and in warm
IN favor OF cheese. Then it is almost 4
impossible to get butter to market in
good condition, while cheese is prize
We commenced making cheese early in
July last, and when the first cheese
was three weeks old it was ushered on
he table. and verify pronounced |
good. and all. that have bought or |
tasted of our cheese have pronounced |
them good; and we arc well pleased
with the enterprise SO I propose to |
give my method of making cheese, and |
any family with few cows can make
their own cheese, and think the time
will soon come when there VIII be
good diaries and cheese factories es-
tabl ished in the south. In the first
place, everything must he kept scru-
sweet and CLEAN about the
milk, and vessels containing it.
As we had but few cows, and being
sntirely destitute Of all cheese appara-
JUS, took ffty-pound tin lard tub
Tor a cheese tub, and large dish pan
or a warming and scalding vessel.
The milk at night is strained into
'ans and cooled, SO that it will be per-
ectly sweet in the morning, when the
hlcl<est of the cream may be taken off
or butter, i: would he partially
wasted if not: then put the milk into
he tub and set into the dish pan of hot
water. to- warm the milk, having the
lights milk warm at the time the
Mornings milk Is ready to strain, |
which we then strain into the tub with !
he nights milk, andputin Immediate
y enough rennent water, or extra ct of |
ennet. to coagulate or curdlc the |
ailk in from tenE to twenty minutes. |
When the curd is sufficiently hard, cut
carefully with a long knife into I
hecks one-half to threc-fourths OF
N inch square, nd let stand till the
they begins to appear in the knife
larl>s; then add hot water to the dish n
anSto sca1d the curd, and-cut and stir :;
nc curl continually till it is about as !
ne as kernels of corn. and is ;scalted Z
ntil You can take handful of the :
urd and squeeze it in the hand. and it
ill pack together instead of running !
ut between the fingers. Then dip or i
our off the whey and let the curd cool !;
fl, and salt sufficiently to be good to +
at If tile weather is very warm it | :,
hould be scaldcd and sailed more =.
han later IN the season. 1t is then <
sadly for the press. Any questions :,
elative to cheese making and taking );
are of them. and the cure of rennets, | =
&C., 1 will. ANSWER. if desired Cor. !.
arm and Ranch.