The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1907-09-19
SMALL CHEESE FOR HOME USE.
instructions for Making II Easily
and with Little Machinery.

should he sweet and fresh. III shOuc
not be more than one day old The
morning and evening milk should
cooled separately and mixed thor.
oughly before IL is curdled Regulnl
iacketed cheese vats in which To max,
the cheese rs rule are not obtainabl'
on the farm One-half OF small bar
rel thoroughly cleaned may be used
common clean wash boiler may
also serve the purpose. The milk II
tempered in this vat until 1t has D
temperature of between "a and SS de-
gree Fahrenheit If the milk has
been kept cold, is fresh, and known t'
be very sweet, let it stand for about ali
hour at this temperature before the
rennet is added II IL is little OLD
and not having been thoroughly cooled
the milk should he set at once. Tn
temperatura can best he raised To tn,
desired degree by dipping out a little
of the milk heat IL on the stove (nol
too high), and then mix this heated
milk to the remainder of the cold
milk and stir. Continue this until the
proper temperature tSS degrees Fab
renheitD has been reached. A ther-
mometer should be used, as it is very
important that the temperature be
right.
At this point rennet is added to the
milk at the rate of about one-hall
ounce COR each 100 pounds of milk
small amount of renpet can undoubt-
edly he had from the local cheese
factory, if there be such, The rennet
should he diluted with little water
stirred, and then added to the milk,
which has first been set in motion 10y
stirring The rennet should be well
stirred in, not longer than minute.
Care should be taken not To stir after
il begins to curdle After the curd has
hardened il is cut into small cubes 10y
means of small sharpened wooden
knife wire bread toaster may also
answer the purpose Regular cheese
knives are made for this purpose.
COOKING OR HEATING THE CURD
When this curd has been cut into
small cubes, as mentioned above, IL is
stirred triHe To keep the curd parti-
ces apart then il is gradually heated
until s temperature of between 9S and
1O2 degrees fahrenheit is reached,
The temperature may be raised at the
rate of degree Fahrenheit to every
three minutes, gradually stirring the
curd to prevent il from mating.
When properly cooked the curd will
appear firm. When handful of it is
squeezed and grip released the parti-
Giles of curd should still be in such
condition that they will come apart
II the curd is soft and soggy il needs
more cooking
The temperature can best be reached
by dipping off some of the whey and
heat il on the stove to temperature
of about 132 degrees Fahrenheit then
enough of il is poured back into the
curd to raise it 10 any desired temper
ature. Raise only about two degrees
at the time II will require about two
hours to get the curd properly cooked
When this has been accomplished
the whey is drained away and the
curd stirred little Care should be
taken not to cool the curd
The curd is now left in the vat or
vessel for about twenty or thirty min
utes During this time it will mat to-
gether. Then cue into squares of
about six inches and turn these oc-
casonally The curd should always be
well covered so as to keep warm
During this time acid will develop
in the curJ and the gas producing
germs viii be restricted in their
growth. In abont three hours the
curd will appear smooth and a velvety
feeling. 1t is then ready To be torn
into pieces the size of hickory nuts.
knife may be used for this, or il
can be torn into pieces ny hand. Stir
it occasionally to prevent it from
again mating In about two hours
more il is ready to be salted.
SALTlNG THE UURD.
Curd is salted chiefly to obtain
flavor. salt at the rate of three To
five ounces hundred pounds of milk
used. Stir the salt in thoroughly and
let the curd lay until all the salt has
been well dissolved Then it is ready
to be put into hoops and then the
press.
PRESSING THE CURD.
Special hoops are made, INTO which
the curd is put, bat any small vessel
may be ased, just SO there are few