The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1902-05-02
HOW TO MAKE CHEESE.
Directions Intended For a Family
WIZ. fTh zoo o.. IHour. Cnxxs

Directions INTENDED For a Family
With Three or Four Cows.
Thousands of families having two or
three COWS each would like to make
hundred or more pounds of cheese for
home eating if they knew just how.
Three cows are quite enough for max
ing cheese for Il small family. Two
good COWS will do very well. A hoop.
either of wood or tin, is necessary.
About II inches in circumference and
Il or S inches deep is about the size
needed. \ yard Of thin, coarse muslin
is also needed for straining. The Gi-
rections given for making cheese on a
large scale should be followed as near
as conveniences will allow A tin or
copper boiler will do to set the milk in,
though a cheese box with hole near
the bottom stopped with a plug for
drawing off the whey, is used by some
and considered more convenient. use
| the boiler and like it best.
The milk should be set in pans over
night, put in the boiler and warmed in
the morning when mornings milk is
added, and it is ready for the rennet.
1t should be just blood warm. If too
cool, the curd will be tender or, in 9th
er words, the white whey will come
out. No directions can be given as to
the quantity Of rennet, as it varies in
strength. The curd should come in
| half or three-quarters of an hour. If
ir, 5ccscs M
| next time. When the curd shows
whey on the top by pressing the finger
| on it, cut it with a knife both ways.
In half an hour slip the whey if i'm a
| boiler. II in a tin box, drain it by
| dripping. Pour hot water on the curd
after the whey is off till sufficiently
| scalded, which is known by taking a
| handful pressing it slightly and toss
| ing in the air. If it adheres together,
| it is sufficient Before scalding, how
ever, the curd should be cut as fine as
| possible with q milk skinner. This is
| Important After scalding drain thor
oughly and hang 1T or lay it on a
| cheesecloth rack, then wrap in a dry
| cloth and put in the coolest place you
| have ill next day.
! The next morning when the new
| curd is drained put the old curd in
| some warm whey for a short time.
| When the new rurd is ready for the
| press, cut both old and new in small
pieces and salt sufficiently. If too
much salt is used, the cheese VIII be
| hard and 'crumbly; If too little, the
| cheese will not cure good. The 'curd Is:
now ready for the press. After press
ing it should he taken from hoop and
turned and a alry cloth put over it and
| put to press again. AT night it should
lie again turned and bandage sewed
| round it. Let the cheese remain in the
! press till morning; them grease it with
| very salt butter or Hard. Some use
| grease that red peppers have been
| STEPPED in and think cheese flies are
not as troublesome. Almost anything
will do for a cheese press. AS good
cheese as ever could he eaten was
pressed On a block under board, with
one end placed between the logs of an
old house and stones laid on the outer
end Another was a common bench
with two upright pieces at each END
and a lever passing between them,
fastened with a pin 3at one end and
with weights hung on the other end
St Louis ,Globe-Demoorat