Cottonwood report. [volume] (Cottonwood, Idaho) 1893-1901, 1896-06-05


Higher, as when too warm the
e is apt to be tough; besides. the
efeam will seem to escape in the whey
more. We have used for setting the
milk from six cows, a copper boiler and
a barrel cIlurn, two utensils, though of
course one would be as well, maybe
better. If a nice clean tub were on hand
1t might do, but scrupulous cleanliness
must be exercised in all things. For
setting the milk the rennet tablets that
| may be bought from any druggist are
used The ordinary rennet may be used
| If desired, but am not familiar with
1t and do not know the proportion to
| use. For every hundred pounds of milk
| one of the small rennet tablets Is dis
| solved in water and added to the milk
after 1t is colored. The coloring is of
course optional, but 1t is common prac-
| tice to color cheese. The coloring comes
| in bottles and will go great way,
25s cent bottle furnishing coloring
enough for a great many cheeses. This
must be kept in cool, dark place.
I have mine in one of the handy mail
| ing cases for bottles, made from wood
and lined with cork, with a screw top.
A tin baking powder box or any box
to inclose the bottle will suffie; then
put in the cellar or as cool place as
you have. From fifty to seventy-five
drops per hundred pounds of milk will
make good color, unless the cows give
very white milk; then drop per
pound will be needed After stirring
the color in, add the dissolved rennet
and stir thoroughly. Cover with
cloth and let stand until well "set,"
which will take from forty to seventy
five minutes.
When set solidly, cut with knife in
squares about an inch each way. This
will let the whey seperate partially,
which change will take place in a few
minutes. When the whey begins to APP
pear, lay cloth over the top of the
curd and with a cup dip very gently.
Rough handling will seperate the cream
from the curd-a thing not to be de-
sired. Dip what whey you can con-
veniently, then lift the cloth and with
your hands reach down to the bottom
of the vessel and break the curd very
gently This will allow the whey to
escape still more freely. This operation
may have to be repeated once or twice
until you have the whey nearly all re-
moved. Then the cloth Is put into
common clothes basket and the curd
gently placed upon it. 1t is then worked
gently, to further the escape of the lit
tie remaining whey, and when this is
done sufficiently the whey is brought to
a heat of 80 degrees and poured over
the curd, perhaps quart at time.
This is then gently worked out, and
unless the curd squeaks as you handle
it,another whey bath is used at the same
degree of heat. The curd should squeak
some in the hands, but if the whey is
too hot the curd will be very squeaky
and it will also be tough.
We are now ready forthe salt. We use
about good tablespoonful for every
fifty pounds of milk. This is then work
ed into the curd lightly and, when well
worked through, the curd is ready to
press. A cloth is wet in whey and laid
over the hoop. The curd is then placed
upon the cloth and this gradually
weights the cloth down into the bottom
of the hoop. Fill in as quickly as pos
sible and have the curd broken well.
Bring the ends of the cloth as smooth
ly as possible over the top and put on
the cover, or follower" as it is called.
A common lever may be used for press
ing. Any farmer knows how to con-
struct such thing in few minutes.
This is then weighted on the end, and
the cheese is left to press. At night the
cheese is taken from the press and a
fresh cloth wet and put into the hoop,
the cheese turned over and again put
into the hoop. The weight Is again APP
piled, and in the morning the cheese is
taken out and rubbed all over
thoroughly with butter to fill all pores.
1t is then slid on a clean cloth placed
on a smooth board. The ends of the
cloth are brought up over the top and
| folded, loosely enough that the air may
| help in ripening it.
A rather warm, airy place will be best
| in which to keep the cheese until
ripened. Turn it daily, rubbing well,
perhaps adding butter for the first few
rubbings, and if needed, afterward.
| There is a preparation now made on
purpose to rub cheese, and it is said to
make the cheese proof against invasion.
However, with ordinary care mites will
| not get into the cheese. have never
been at all troubled with them. Some
| put bands on their cheese, and did at
| first. but 1 found that cheese banded
and entirely covered with cloth were
| very much more liable to mold than
those with cloth simply folded over
| them. OF course cheese cloth is de-
sirable, but 1t is not absolutely neces-
sary. have used common flour sacks
Tor my cheese and they answer all pur-
poses If loosely woven and thin.
The Russian Crown.