Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1895-09-14

70 cut IN ~ 10 90 minutes anu Nht INV
that 10, provided you have any difficulty
in getting a nice firm curd. Stir slowly
at FIRST
Cook 70 100 degrees. firm we'll IN the
whoy. using a email hand hayrake, and
draw tho whey well down ~ the first
show Of acid. Keep up the stirring proc.
oss until you have q good, firm curd,
and draw the balance Of whey when 10
shows from a quarter 70 half an inch ~
acid By the hot iron test Stir until dry
enough, 10 as toeSpel tho surplus whcy,
and pack ~ the sides II the vat, leaving
largo drain up the center Turn over
In half an hour. do not allow the whoy
TO gather IN pools around the curd. Pile
double tho second turning and increase
the layers every time until four or five
high Turn every 20 minutes after the
first time. Keep over 70 degrees, 90 de-
greos being ',tc best temperature
n there Is no gas. 10 will be- ready 70
pass through the mill in. say, 2is 10 o
hours. N gassy, do not pass through tho
mill until the gas has nearly all gone.
Allow % 10 cool down To 20 or 02 before
milling. Stir we'll Tor 10 60 90 minutes
and salt with "a pounds II salt per
900 pounds Of milk. Stir for 10 min
utos after ealting. Put to press as
largo chooses a. you can press aud have
boxes large enough 20 hold them. ~
the demand isnow for tall cheese. Pres.
gently at first. turning Thorn. aud phil
up the bandAgc In nbout i5 or 80 min.
utoA Put on all the pressure before
leaving them f1r the night and sec that
thcy arc pressing Turn them again
ia the morning aud keep mp the pres
sure through the day. taking them out a
short time before they aro needed Turn
them every day In tho curing room II
tho weather T. hot and dry. sprinkle The
curing room with cold water twice or
three timca day. Air tho curing room
night and morning. aud you should ox.
poet good rcnlta
From Professor Robertson;
"Cool August cheese" implies n rich
flavor which may b. preserved for the
winter tradoi = firm. solid body full oi
meatinos; hno outside finish, with
oloan, bright riud, frce from cracks. and
bandagea fresh looking When the even.
ings arc cool aud the milk needs ripen.
ing, don't fail TO leave II In the vat I'M.
I'll 1t reaches the proper state Of matur'
ity before tho rcnnct is added Use
enough rcnnct tocoagulnto msturo milk
20 a state ne for cutting IN 40 minutes,
when rot gt IS degrees r. Dilute the tx.
tract 10 the extent Of ono pniliul Of wa
ter for every vatful u milk and then
mix 1t thoroughly by vigorous, rapid
stirring
When you are troubled with gassy
ourds, allow "a development Of acid, such
~ will be- indicated by threads from IN,
hot iron test q quarter Of an inch long
before the removal Of the whey. II Is q
good plan TO run most Of the whoy oil
nc an earlier stage and to leave only
enough whey on tho curd 20 permit .
FREQ stirring u H. After tho whoy 4,
drawn air tho curd thoroughly and
mako provision for keeping II warm
When a curd sink II used. n you need /,
retain the heat put tho curd back int,
the vat but let the temperature be- KEEP
above "a degrees. Frequent turning ant
aoration viii facilitate the doyclopmcn'
Of acid, providing the temperature h
maintained After tho curd cutter ha
been used tho cufd should ho stirred an,
aired for 10 or % minutcs before TN
application Of llL From 90 10 "a,
pounds Of salt por I 900 pounds Of mill
should BIZ added 10 curds that are fairll
well dried by Tho previous stirring
They should be put In the hoops within
20 minutes after the salt has been mike,
in.
Pressure should be- applied very grad
ually. Tho chooses should be- bandagot
neatly when they aro turned in IN,
hoops, within two hours after they ur,
put In tho presses, They should again b,
turned in tho hoops some time In IN,
following morning Whore practicahl,
cheese should DO pressed for at least e
hours