Republican news item. [volume] (Laport, Pa.) 1896-19??, 1899-06-15

Expert Cheese Making.
Have good set of scales and nice
clean strainer in clean vat Examine
each can of milk as it is emptied into
the weighing can. Have a sample
tested and pay according to test. AS
the milk is being weighed, the tenn
perature should gradually be raised to
85 degrees. The milk should be
stirred gently to keep cream from ris-
Add coloring If wanted and stir to mix
it in thoroughly. Do not apply rem
net for 10 or Is minutes after steam
has been turned off unless milk is
overripe. Add good rennet diluted
with water) enough to coagulate it fit
for the knife in 80 minutes. Then
cut lengthwise with horizontal knife.
commencing before the curd is hard,
moving very carefully not to disturb
the mass. Then cut crosswise, with
perpendicular knife, then lengthwise.
dice. Turn the curd with the hands
very carefully, going twice around the
vat. Loosen particles at sides or bot
tom of the pan, then turn curd over
carefully with hands, going twice
around the vat again before applying
the heat. 1t pays to be very careful
in handling while the curd is soft.
After heating, stir constantly, keeping
all the particles of curd separate,
raise temperature say two degrees per
hour until the curd is cooked, never
above SO degrees, or 96 degrees in dry
and clear weather.
Run off the whey until there is just
enough to cover the curd, which I
would stir so as to expel the whey and
get it we'll and evenly cooked. When
the curd is fairly firm and shows one
eighth inch of acid by the hot iron
test, the whey should be drawn off and
the curd dipped into sink and stirred
until fairly dry. One of the fine
points is to know just how much
moisture to leave on the cheese at this
stage. If the acid is developing fast
the curd will need to be stirred drier
than otherwise. Spread the curd
evenly over the racks in the sink about
five inches deep, being careful to have
it the same depth at the sides and
ends as in the middle After it has
matted, cut with thin-bladed, dull
pointed knife into strips about eight
inches wide, turn over, doubling the
pieces at the ends of the sink. In
about Is minutes, cut through the
centre and turn again, putting the
outer ends in and doubling if the acid
is developing slowly, but if fast, do
not double. Sometimes it is necessary
to pile. An even temperature of all
the curd is important. When sufficient
acid is developed lone inch by acid
test to two inches on cool day) cut
into pieces about five inches square
ready for the curd cutter. After mill
ing, stir WE'LL When it has a nice
cheesy flavor, cuts smooth and close
and shows butter when squeezed in
the hand, apply the salt, 1-2 pounds
to 1000 pounds milk, we'll stirred in.
After standing Is minutes it is ready
for the press. All cheese should be
uniform in make and size and finish.
Put to press at S4 degrees, increasing
pressure gradually at first Take out
in 45 minutes, pnll bandage and leave
no wrinkles. Put on cap cloths nicely,
then put back in press, adding pres
sure gradually but not too strong.
Turn cheese in the press in the morn
ing and leave under pressure until the
press will be needed for next batch in
the afternoon.
An even temperature of about 20
degrees is important In summer
doors and windows should be open in
the evening after sundown aud early
in the morning and closed shortly
after sunrise, 10 keep out the heat.
An ice box is good. On cool days,
leave shutters and windows open ON
shady side of building. Plenty of
light and air is good, but keep it out
of direct draft and out of direct sun
light. In cooler weather, stove or
steam heat may be used to keep the
temperature up to 20 degrees. The
whole curing room should be clean and
in order, and the shelves need to be
busted every day when new cheese is
put upon them. Turn every day un-
til three or four weeks old, when this
will be fit to ship. Thomas J. Dillon
"