St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1905-06-24
Cheese Dairying

was brought up IN dairy sec"
ton in the north. and when boy,
on my mothers table, plate OF
cheese was as common a. q plate Of
bread, three times = day the year
round. 1t was palatable, healthy,
and we made it ourselves, it was
not considered expensive. My great
est disappointment on migrating
south was the bigh prices and
scarcity OF all dairy products. Con-
densed milk. whew! New milk ten
cents per quart; butter forty cents
per pound, were prices to me un-
precedented, and even at those
prices u good article was not always
obtainable. This condition of things
set me thinking, yes, studying over
the matter, and l have studied it
over until things are changed at our
house, and we now have cheese on
our table as in olden times. Yes,
and plenty of milk and butter and
some to spare.
We have made butter both for
home use and some to sell for some
time, but have made no cheese till
this season, but find it much more
profitable during the warmest
wea ther to make cheese. The same
| amount OF milk that will make ,one
pound Of butter will make three
pounds Of cheese. and in warm
weather there is much more differ
ence In favor of cheese. Then 1t is
almost impossible to get butter TO
market IN good condition, while
cheese il prime. We commenced
making cheese early in July last,
and when the first cheese was three
weeks old it was ushered on to the
table. and verify pronounced good,
and all that have bought or tasted
our cheese have pronounced them
good and we are all pleased with
the enterprise. So propose to give
my method Of making cheese, and
any family with few cows can make
their own cheese, and / think tue
time will soon come when there will
be good dairies and cheese factories
established in the south. In the
first place, everything must be kept
scrupulously sweet aid clean about
the milk, and vesaels containing 1t.
As we had but few COWS, and be-
ing entirely destitute of all cheese
apparatus, took fifty-pound tin
lard :ub for cheese tub, and 3
large dish pan for a warmil g and
scalding vessel.
The milk at night is strained into
pans and cooled, so that it will be
||rfectly sweet IN the morning when
the thickest OF the cream may be
taken off for butter, as it would be
partially wasted if not; then put the
milk into the tub and set into the
dish pan OF hot water to warm the
milk, having the nights milk warm
at the time the mornings milk is
ready to strain, which we then
strain into the tub with the nights
milk, and put in Immediately enough
rennet water or extract of rennet,
to coagulate or curdle the milk in
from ten to twenty minutes. When
the curd is sufficiently hard, cut ii
carefully with q along knife into
checks, one-balf to three-fourths OF
and inch square, and let stand un-
Ill the whey begins to appear in the
knife marks: theu add hot water to
the dish pan TO scald the curd, and
tcut and stir the curd continually
| till it Is about as fine as Kernels o1
corn, and is scalded until you can
take a handful of the Curl and
squeeze it in the hand, and it will
pack together instead of running
out between the fingers, Then DIP
or pour of the whey and let the
curd cool off, aud salt sufficiently
to be good to eat. II the weather
is very VAIN it should be salted anc
scalded more than later in the sea
son. 1t is then ready for the press
ANY questions relative to chees,
. making and taking care OF them, ant
the care Of rennets. ETC., I will IN
swer il desired Cor. Farm ant
Ranch.
f,oo.rootoro IN tho Voro Urn