The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-05-21

49, - INV
bath above $40 T. to raise the tempera
ture of the mass to $40 F. If there is
fear that the milk is not ''ripe' enough
it may be warmed above $40 f. and
LETT to cool to that temperature. Where
coloring is to used that is the next
thing to add after dilution with a little
water.
Now add the rennet 8 70 4 ounces OF
extract for 1000 los. milk or 81 to 8
tablets for 100 lbs. The greater
amounts are to be used early in the
season or when it is desired to coagu-
late the milk quickly and hasten the
work to prevent development OF TOO
much acid. Continue stirring untlI
within three to five minutes Oe1ore Gu
agulation. Cover and let stand 81 70
40 minutes. then if the curd OreaKs
readily before a finger drawn tnrougn
il begin to cut. Coagulation begins IN
about one third of the time from ADD
ing rennet until time to cut. A wooden
knife sharp on both edges and with a
blade 20 inches long by 2 or 3 Droao Is
suitable for farm use instead OF the
list knives" Cut to the bottom and
sides every time and both ways so as
to leave the curd cut in squares. After
resting 5 minutes, covered up, thecurd
may be further broken by lifting from
the bottom on a fiat skinner or shovel.
Then it is broken to half inch cubes by
a shovel consisting of three pieces of
wood and 10 brass rods 10 inches long
put through the pieces Of wood an inch
apart. Two pieces of wood are just
long enough to hold the ends of the !
inch brass rods and the middle piece is
long enough for a handle, say 8 feet.
This last is dispensed with if both YER
tical and horizontal knives r used.
COOKING HI CURD.
This is gradual warming up to expel
the moisture. Let the curd rest COW
cred a few minutes to settle after cut
and then dip off some of the whey be-
ing careful by use of strainer, or other
wise, not to get any of the curd and
heat this whey to 14Oo F., thenapour
enough over the curd to raise the has
about % F. Continue stirring the curd
until the temperature has been uni.
formly raised. Then add more of the
whey and stir, continuing to add whey
and stirring until the curd is raised to
980 or 1909 E. This hastens acidity
and the temperature is controlled at
go to 1929, or slightly o according,
to the judgment of the maker. This is
one of the many fine points which
make for success in this art. The curd
is now to be stirred until it feels hard
enough to rub between the fingers with
out sticking. Then it is allowed to set
tie and the whey drawn, and the curd
piled up and drained. Care must be
exercised to keep the curd covered to
prevent too much cooling. The curd
now mats and is cut with aGknife into
cubes of five or six inches in diameter,
which are moved in and out from the
center. Every 80 minutes these pieces
should be divided and moved to keep
the temperature uniform and facilitate
the drainage and ripeniug. Acidity
develops, the whey drains tut clear,
the curd becomes darker colored. The
cheese is ripening. When it is ripe is
another of the fine points to be de-
termined. If a piece is torn in the
fingers it should show fbers like those
of meat. 1t should have a smell like
the breath of a healthy COW in pure air.
The feeling should be soft and velvety.
THE HOT IRON TEST
Take a piece of curd and squeeze it
in the hand and touch it carefully to a
piece of iron hot enough to sizzle a lit
tie if touched with water. If ripe it
will adhere to the iron and fine threads
will stretch out on being removed.
When these threads are I inch lengths
watc1 out sharp and stop when 1 to 2
inches long. Next tear the curd in
pieces by hand or grind ia the mill,
put in the hoop and press lightly for
half an hour and tear to pieces again,
then salt when fine enough at the rate
Of from 3 to B ounces of salt to the euro
from 100 pounds of milk. The sailing
should be done where the curd can be
draining and when it has cooled to 81
or 700 f., it is filed into the hoop. A
piece Of cheese cloth is laid carefully
into the hoop and the folds made al
smooth as possible, the curd is put il
and the edges of the cloth folded over
the follower put On and the cheese pu,
to press. The cheese is turned aftel
one hour, again after one hour NOR,
and then every II hours until it haI