Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1894-06-02
SPRING CHEESE.
How to Manage II with the SILK PROM
fresh Cows.


Fresh Cows.
Tho cheosemaker who IL DESTROYS
that his cheese shall bo Of tho finest
quality will accept nothing but good,
puro milk. All tainted or sour milk
and the first milkings (eolostrum) should
DO refused
Heat the milk 10 81 degrees r. The
ronuot test should then be- used 20 ascor-
tain the degree Of ripenoss. To make
this test take eight ounces Of milk from
tho vat, add 20 u ono dram Of ronnot
extract. etlr rapidly for 10 seconds. n
congulation takes place In from "a TO
20 seconds, tho milk Is sufficiently ma
tured Tor tho addition Of ronnot. A
slight variation from this may be nccos-
sary TO suit different localities. but
few trials will enable the maker TO tell
whom tho milk is properly ripoucd. a
very simple way TO tell tho exact mo-
mont when congulation takes place is to
drop n hit Of burned match into tho
milk. II assumes q rotary motion when
tho milk l. stirred. Then count the
number Of seconds from the addition of
tho Ionnot until tho stick ceases 10
move. This gives you tho exact timo
required for the milk 20 coagulato.
Great care aud wutchfulnoss should
be- exercised Mt this season, ~ milk
sours very rnpidly during the early peri
cd Of lactution.
Uso sufficient ronnot-from throo 10
Eve ounces per I 900 pounds-to congu.
lnto the milk ~ for cutting In from 10
TO 30 minutes. In tho cutting use IN,
horizontal knife frst, thon tho putpcn.
diculnI Begin when the oufd IS some
what tender and cut slowly, with d
firm, steady motion and continuously,
until tho cutting Is completed
Let the curd settle few minutes Il
allow tho surfaces to heal slightly then
stir with tho hands-vory gently ard
slowly at ftst--for about 10 minutes.
Rough handling AZ this time sets FREQ O
great number Of small PARTICLES OF curd
which 20 OF IN tho whey and very ma
totially lessen tho yield. Then the ngi
tators may b. put In and the steam
gradually turned on. Take about 80 OF
80 minutes In heating up TO os degrees
Continue stirring about Ave minute
aftor tho steam has been turned on
whom the curd may be allowed 70 settle
Draw on a portion Of tho whey ut thi
timo that you may not bo caught by I
rapid development u acid Then stii
the curd Occasionally-a common hay
rake, new, Is best suited for tho purpos,
to prevent mating and TO secure {
thorough cooking Of each particle o.
curd.
When the curl il thoroughly cooked
and shows once, shtn inch or loss nci,
on tho hot iron, tho whey should DO 70
noYed After dipping tho curd fhoult
ho we'll stirred TO edectually drain of
the whey before allowing Il To mat
When 10 has become sufficiently mat
ted, cut into convenient strips about
inches wido-aud turn. In uhuu
rs minutes they may bo turned aguii
and piled two deep. Turn frequent
ly-fOur or i've times an hour q
prevent any whey from collecting ON o.
about tho curd and 10 insure uniform
riponing. Tho temperature should b
maintained AZ about ~ degrees Will
tho breaking down process Is going ON
and when tho ourd presents ilnky ap
poaranco on being pulled apart AM
shows acid to about throo.fourtha inc
on tho hot Iron It may DO millod an
then aired by stirring occasionally
when Il becomes soft and velvety
smells like newly made butter and show
some rat ON boing pressed In tho hand
10 may be- sailed al tho rata Of from y {
2 pounds OF salt per 1000 pounds q
milk.
The temperature when sailing shout
not be- higher than 80 degrees. Put {
press IN about % or 20 minutes or whc
tho sal. Is thoroughly dissolved. Hav
tho temperature al this time between
and s5 degrees Apply pressure gent
az hut, until the whoy begins 10 ru
7 clear; then gradually incresra Afto