The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-06-18


This feat, at the time. doubtless at
traeted as much attention as a record
| breaking railroad train or steamship
does today. 1t is probable that many
I OF our present manufacturers make
such trials for their own edification,
which, if described. would prove inter
eSting.
MAKING CHEESE AT HOME.
Rose seelye-Miller tells in the Ameri-
can Cheesemaker how she makes
cheese at home. She says: The oper-
alton is so simple that would like to
tell others how they might 'go and do
likewise" There need be no elaborate
paraphernalia-just simple utensils
that may be found in any kitchen, save
Tor the cheese hoop, which must of ne
cessity be secured. This is hoop of
galvanized iron with covered wires at
either end. 1t serves an excellent
purpose and it may be made of any
desired size. Any timer can make one
and the expense is trifiing.
In the first place the milk is all
brought to am even temperature or 80
degrees. by the dairy thermometer
not degree higher, as when too warm
the cheese is apt to be tough; beside.
the cream will seem to escape in the
whey more. We have used for setting
the milk from six cows a copper boiler
and a barrel churn, two utensils
though of course one would be as wei,
maybe better If a nice clean tub were
on hand it 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 l am not
familiar with it and do not know the
proportion to use. For every hundred
pounds of milk one of the small rennet
tablets is dissolved in water and added
to the milk after it is colored. The
colCring is of course optional, but 1t is
common practice to color cheese The
coloring comes in bottles and will go
a great way, a twenty-five cent bottle
furnishing co.oring enough. for great
many, cheeSes. This must be kept in
cool, dark place l have mine in one of
the handy mailing cases for bottles,
made from wood and lined with cork,
with a screw top. A tin baking pow
der box or any box to inclose the bottle
VIII suffice: then put in the cellar or as
cool a place as you have. From fifty
to seventy-five drops per hundred
pounds will make a good color, unless
the COWS give a very white milk; then
drop per pound will be needed. After
stirring the color in add the dissolved
rennet and stir thoroughly Cover with
a cloth and let stand until we'll 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 separate partially,
which change will take place in a few
minutes. When the whey begins to ap-
pear, lay cloth over the top of the
curd and with a cup dip very gently
Rough handling will separate the
cream from the curd-a thing not to
be desired. Dip what whey you can
conveniently, then lift the cloth and
with your hands reach down to the
bottom of the vessel and break the
curd5very 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 removed. Then the cloti Ms
put into common clothes basket and
the curd gently placed upon it. It is
then worked gently, 10 further the es-
cape of the little remaining whey and
when this is done sufficiently the whey
is brought to heat of 80 degrees and
poured, over the curd, perhaps a quart
out, and unless the curd squeaks as YOU
handle 1t. another whey bath is used
at the same degree cf heat. The curd
should squeak some in the hands, but
! If the whey is used too hot the curd
will be very squeaky and it will also
be tough.
We are now ready for the salt. We
use about good tablespoonful for
every fifty pounds of milk. This is
q iY1fa he
when well worked through, the curd is
ready for the press. A cloth is wet in
whev 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 possible and have the curd
broken well. Bring the ends of the
+; cloth as smoothly as possible over the
/ TOP and put on the cover, or follower
as it is called. A common lever NAV
be used for pressing. Any farmer
knows how to construct one in a 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 fresh cloth wet and put
into the hoop. the cheese turned over
and again put into the hoop. The
weight is again applied, and in the
morning the cheese is taken out ano
rubbed all over thoroughly with butter
te fill all pores. It is then slid on 2
clean Goth and 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 IL
ripening it.
A rather warm. airy place will be
best in which to keep the cheese until
ripened. Turn it daily, rubbing we'll,
perhaps adding butter for the first
few rubbings and, if needed, afterward
There is preparation now made on
purpose to rub cheese, and 1t is said
10 make the cheese proof against inva-
sion. 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 l 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 SIM
ply folded over them. Of course cheese
cloth is desirable, but it is not abso
llrtely necessary. I have used common
-four sacks for my cheese and they
answer all purposes if loosely wovel
and thin.
FARM NOTES.