Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1903-07-09
HOME cHRRsR MAKING.

Utensils For Cheese Making.--A good
vat-One that can be kept clean and
sweet and large enough to hold what
ever milk is to be used at one time. A
press for the product of from five to
eight cows; simple lever, with
weights. Accompanying the press must
be hoops; good size is ten inches In
diameter and eight inches deep, made
Of heavy tin, edges strong and no top
or bottom. A drainer or vessel with
perforated bottom In which the curd is
drained; a large basket will do lined
with strainer cloth. A dozen cloths a
yard square. A thermometer. A curd
knife or knives; these come in pairs,
one to cut horizontally and one Yerti-
cally; but long. slinl knife will do or
q strong piece Of galvanized wire net
ting or even strong strip OF tin. A
suitable room for curing, with a few
smooth, wide shelves on which to cure
the cheese.
Rennet. Use about one tablespoon
ful of rennet extract for three gallons
of milk. III the curd Is over one-half
an hour in coming increase the quanti-
ty of rennet; IL less decrease 1t. Rem
net tablets may be used.
Preparation of the Curd. Warm the
milk to 50 degrees r., add the rennet
and mix thoroughly, then cover and let
stand at this temperature for about
half an hour, or until the curd will
break, leaving the whey clear Then
cut each way, leaving it In columns
about an inch square. Now let 1t stand
until the whey rises an inch on top Of
the curd, then warm the whole gradu-
ally. taking two or three hours to reach
08 degrees f., lifting and stirring and
breaking 1t gently with the hand all the
time until the pieces are about the size
of grains OF corn. Be very careful not
to crush the curd, as that will cause the
cream or fat to escape with the whey.
Then let 1t stand at this temperature,
stirring 1t occasionally to keep from
packing. until the curd is so firm that
when squeezed gently in the hand and
the hand opened 1t will separate into
particles again. The whey should have
a slightly acid taste. Then dip the curd
into basket lined with cloth to cool
and drain.
Ealt.-Salt the curd after 1t is drain
ed, using four ounces of salt to ten
pounds OF curd, mixed In carefully, but
thoroughly; or salt by brine bath or
rubbing after pressing.
Pressure. The pressure must be gem
tie at first or the milk fat will run out,
thus leaving poor cheese. Increase
the pressure gradually, and In a few
hours take the cheese out. turn 1t, rear
range the bandage and press as before.
Curing. This Is d very important
part of cheese making The room for
curing (and it may be In basement or
cellar IL the conditions are right should
be first OF all capable OF being kept at
an even and medium temperature.
From so to 90 degrees r. Is now re-
garded as the best for domestic pur-
poses, although the time In curing may
be somewhat heightened thereby. The
cooler the loom the slower the curing
Ii the room at any time gets much
warmer than 65 degrees even for q
short period the cheese ii likely to be
permanently injured The room should
be fairly dry, but not too dry. and,
while being well ventilated, should be
free from currents of air. liz too dry or
subjected to dry currents the cheese
will lose weight and be apt to crack.
Great care must be taken to keep out
all dies The bandage should be greas-
ed and rubbed and the cheese turned
over on the shelf every day or two for
| = month"; later this need be done only
once Or twice d week. IL the cheese
should crack paste strips Of cheese
cloth Or stout paper over the openings.
Henry n. AIyord.