Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1895-07-25
| 6F5z&)|E l'33E21
July CHEESE.
How to Manage IT Exactly Right From
beginning to End.

How to Manage u Exactly hlBht FROM
beginning to End.
Cheesemakcrs should inspect each can
very carefully and reject all tainted and
bad milk. After the milk is nearly all
received or if more than one vat Is
used, when the first vat is nearly full
heat to 50 or SO degrees j.. Use the rem
net test, not so much to ripen the vat or
advance the milk us to know just what
ripcncss the milk is. In case some have
not seen the method | will repeat It,.
Take s ounces Of milk from the vat
after it Is heated and put 1t into an or
binary tcacup or tin cup. Drop apiece OF
burned match into it, Take Il dram of
rennct extract (abOut an ordinary tea
spO0nfuD, take out your watch, drop
the rennct into the milk and stir it rap
idly in Il circular manner for ten sec
onds, and when tho black spcck stops
the milk has coagulatcd Note the tlmo
from the instant you dropped in the rem
net until the burned match stops, and
you have tho number Of seconds 1T takes
TO coagulate the milk, and if it is from
10 to 20 seconds the milk should be set
at once A few trials Will let you know
exactly, as you should have about "a
to 3 hours time from the time you put
in the rcnnct until all the whey is drawn
Should your milk thickcn in, say, eight
to ten seconds you then know you are
going TO have "a very quick working
curd
II you are making colorcd cheese, add
your coloring matter, say, five minutes
before putting in the rennet. Dilute
with, say, II quart Of water Use rcnnct
enough to havo it fit to cut III 30 to 40
minutes When it breaks clean before
the finger, it is TT. Use the horizontal
knife first and finish with the pcrpen
dcuar ono Remove the curd from tho
sides and bottom with tho hands and
stir gently at first. Cook to 9S degrees
T., taking 20 to 30 minutes to do So
Run down about half Of the whey and
stir we'll ut this time so as to have Il
firm curd before tho acid comes. Draw
tho whey at ono-fourth on an inch Of
acid hv tho hot iron test for poor milk,
and not moro than one half an inch for
rich milk For milk we'll advanced use
tho samo quantity of ronnot Cut finer,
cook littlo higher and faster Run
nearly all tho whey off as soon MS cook
ed up. Draw with little less acid and
hand stir until firm. Pack on each side
of tho vat, or put into curd sink to drain.
Never allow tho whey to gather around
thocurd Cut into strips in, say, 30 min
utcs, pilinR them double, and then ev.
cry 20 minutes after, piling deeper each
timo until four or five high
Keep the temperature between o. do
grcos and 81 degrees. Grind when it has
that glossy, rubbcry appearance, except
in case Of paSsy curds, when it should ho
loft longer before grinding Cool down
to 80 degrees or % degrees +. before
grinding. stir for, say, 10 or 30 minutes
Salt with 81 pounds of salt, except
when curds are moist, when IL little
moro should be used. Stir for s min
utos after sailing Put to press III MS
large cheese aS You can press. Press
slowly at first In, say. 80 to 60 min
utos take out and pull up tho bnndage.
Do not leave too much to lap over the
ends, never more than IN inch. Put on
your cap cloths. Use warm water for
your end cloths Put back to press and
SEQ that they are pressing ovcn Apply
full pressure before leaving them ut
night Turn them in tho hoops in tho
morning, pairing the edges if any should
stick up Leave them III the hoops ut
least 20 hours.
Turn them every day for tho first two
weeks III the curing room DO not sell
them for ten days at least Should you
have u days make not up to the stand
ard, do not brand them M you do your
other cheese, hut notify tho buyer ut
once as you may get cut on tho whole
lot. Stencil your brand and weights ut
tho ond of the lap ON tho box. Cut all
the boxes down to the Lowell of the cheese.
and nail on tho covers These little
things all count on n low market On
tho othor hand. do not hold your July
cheese until September, or possibly Won
may get left and badly left into the bar
gam Professor Peter McFarlane