The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1903-06-19
HOW TO MAKE CHEESE.
1t Can BE Done ON Any Farm Where
Three Cows Are in full Flow
of MiIk


Farmers wives are often deferred
from making cheese simply because
they imagine it task or suppose
considerable outlay for utensils is nec-
essary. For home use, to simply pro-
vide oneself with few cheeses now
and then, the simplest implements can
be used, such as are to be found in ev-
cry home. A large tin wash boiler,
which should be new or as bright as
possible, basket, one or two squares
of cheesecloth, and hoop which can
be fashioned from a discarded meas
ure or be made from tin. The press
can be easily Impoverished by using a
bench, which should be slightly elevat-
ed at one end.
1t is best to begin with only small
cheese at first. Strain the nights milk.
if enough milk cannot be obtained at
one milking, into the boiler, stir well
and leave uncovered until thoroughly
cool. Next morning add the mornings
milk to that already in the boiler, Stir
well so as to incorporate all cream that
formed over the previous nights milk.
If rennet is used a piece half as large
as the hand should have been put to
soak the night before in pint of warm
water. Rennet tablets have almost en-
tlrely superseded the rennet itself. Add
the rennet whey to the milk soon after
it is placed on the stove and stir well.
Heat the milk gradually up to about 90
degrees, then remove from the fire and
let stand half an hour or until coagula-
ton takes place, after which cut into
squares with a large knife so as to al
low the whey to escape.
Whey should be almost transparent
when the curd has "set." Should the
whey be of milky color, it denotes
that either the milk was not sufficient
ly heated or else deficiency of rennet.
After the curd has set dip off all whey
possible before removing curd. Have
ready square of cheesecloth which
should be spread in a clean basket and
the basket placed over a tub. Dip the
curd from the boiler, place in the
cheesecloth and let drain awhile, then
with the hand break the curd up fine
and salt to taste, using fine dairy salt.
Afterward gather the cloth by the cor
ners, shake well until firmly settled
in the center of the cloth, then lift and
place in the cheese hoop, which should
be placed where it is intended to re-
main upon the press or bench.
A clean board is to be placed under
the hoop, which is bottomless. Fold
the cheesecloth evenly over the curd,
so as not to wrinkle, and place the
cover, or follower" over it. Place a
light weight at first, changing to a
heavier one afterward. Let the cheese
remain in press about Sc hours, turning
once in that time. After taking the
cheese from the press set away to dry;
when dry rub with melted butter. Turn
once day and rub with butter for one
week. Afterward place bandage of
thin muslin around the side and. place
in cool room secure from flies. Guard
we'll from the small cheese fly. In about
five weeks the cheese should be suffi-
GENTLY ripened for use, if small. We
do not use any foreign coloring matter,
depending only upon natural agencies.
IT the farm possesses but three COWS,
the farmers wife ought to be able to
furnish her own table with cheese of
her own making, supposing all three
cows to be in full flow of milk.-Farm
Journal.