The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1904-01-30
FARM AND
GARDEN
INTERESTS
DOMESTIC CHEESE.
Better Liked Than the Factory-Mnde
and More Profitable Than Butter.

and More Profitable Than Butter.
Massachusetts Ploughman
The home industry of cheese-making
should be encouraged. 1t has become al
most a lost art on the farm, few people
being found who understand the method of
converting the milk into that delicious sub
stance called farmers cheese. Creamery
butter grows more and more popular and
commands higher price usually than that
made on the farm. But not so with factory
cheese; for but few people can be found
who do not prefer the domestic cheese to
that turned out at the factory. Few farm
ers can afford the apparatus for cheese
making which factories have and must
therefore labor at a disadvantage to OBJ
tain as good results. 1t would not pay to
set up . cheese factory at home, but 1t has
been proved that good cheese can be made
and cured on the farm with but little out
lay at the beginning. My method of max
ing cheese will, without doubt seem old
fashioned to up-to-date cheese manufacture
ers, and so ii is. L know nothing of the
modern way except by reading, and 4
learned the same process my grandmother
used. But as the cheeses proved good and
very salable, and knowing no other way.
/ have continued in the same routine, try
ing each year to improve by experience.
Formerly all cheeseS made were kept at
least year before being placed on the
| market, but now new cheese is in more
demand and yields more profit to the
maker.
Few farmers wives make cheese, but if
they realized that they could make from
| 80 TO so per cent. more by so doing than
to make butter, they would be ready for
| a change Butter is usually low in sum-
mer and especially in late spring but cheese
| can be made then the best of any time.
| One must expect some failures, but do not
get discouraged. Watch the process care
frIl1 WI nffo al
| often milk curd have the cheese
| and avoid making the same mistake twice
| If possible l will give one process of
making in detail, as it may interest and
| benefit some.
The utensils used can often be found in
| some attic. where they placed years
| ago, and whose present owner will either
give away or sell for small sum. If one
| cannot afford to buy new, these can be
renovated to answer very well. AS with
| all good dairy product. the foundation is
| a healthy cow in sanitary surroundings,
well fed and well cared for, yielding her
milk to a clean mixer into clean utensils
| This costs but little and should never be
| neglected.
As soon as the milk is brought from the
| stable it is strained into a large tub
preferably tin, and stirred until the right
| temperature, from 81 to sc degrees. The
| rennet, such as our grandmothers used
| has been almost entirely superseded by
| rennet tablets, which can be bought by the
| dozen or hundred, and always of uni
form strength. The present way is much
easier ana SAFER. dissolve three tablets
| using one No. tablet for each 100 pounds
! of milk, in cold water, and pour the So
luton into the milk, stirring vigorously
for two three minutes Cover the tub
with cheese-cloth and let stand until firm,
which should not be over forty minutes
If the milk thickens too quickly add less
rennet- When firm cut with wooden slice
| in two-inch squares, and leave covered
| over night until the whey rises on top
Place the draining basket. which may be
| of tin or wood, over the whey tub and dip
contents mil fuh ipfo
cheesecloth placed thereon. Stir OCCASION
| ally until quite dry, after which it is cut
| in thin pieces into the milk tub and warmed
with water or whey to SO degrees. The
| length of time for scafding the curd has
| been point much discussed but it is gen.
orally conceded that twenty-five to thirty
minutes at SO degrees or fifteen minutes at
| 100 degrees will gave the best results After
the scalding, it should be again placed in
| the basket and drained, then cut with
knives or curd grinder and sailed The
| amount of salt used is also much dis
cussed question. Some makers claim that
too much salt vii. make cheese hard and
| poor in quality, others, that an extra
amount should be used in very hot weather
to prevent the cheese from melting. Ex-
per1ence has taught us that five ounces to
each 100 pounds of milk is a good rule US
| ing little less in cool weather, and
| trifie more when very hot and sultry. After
the salted curd is placed in the hoop to
| press, no weight should be used for at least
| one hour; after that gradual pressure for
several hours and the heaviest weight the
l usually have the cheese i'm press about
| 2 p. m, and take them out to turn just at
| night The work can be finished in less
| time, but at loss in the quality of the
cheese. find the thinnest bleached sheet
| ing the best for press cloths. Care should
| be taken that these and the draining are
Kept clean, and all utensils used scalded
daily. The hoops may be of tin or wood
and the presses as cheap or expensive as
| one wishes L prefer tin utensils where
| possible. Prepared sage may be used to
| flavor cheese, but the green leaves are
for making premium takers" Be careful
/ TO rub the cheese all over with butter or
/ lard when taken from the press, and rub
and turn them every day until cured. If
| very soft bind with thin cloth, but usually
| this Is not necessary.
"A small cheese from to 13 pounds can
be cured enough for home market in from
! profitable, considering the work but larger
| ones are better if to be kept several months.
Keep the curing-room cold as possible
and free from insects. Lining the room
| with building paper and ceiling il is quite
effective. but a cold air duct would be bet
\ ter This duct should be placed deeply
enough in the ground and long enough to
cool the air decidedly before entering the
| room, thus reducing the temperature ma
during a very hot period do considerable
good. II your cheese melts, my advice
| would he TO sell as soon as possible. Do
| not make the mistake of thinking any
milk will do for cheese Keep cows that
| give good, rich milk, and put all the cream
| in. Skim milk cheese will prove a poor in
i vestment- Make a good article, ask fair
| price, consult the tastes of your customers,
| and a good profit from your dairy herd
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