The Athena press. [volume] (Athena, Umatilla County, Or.) 18??-1942, 1911-05-19
cHEEsE-MAkINe ON THE FARM.
(Prof. F. L. Kent, Oregon Agricultural
College.)

The purpose of this article Is t
give simple directions for the maxim
of cheese in the farm home with tn
appliances which will usually b.
found on the farm. A reliable dair.
thermometer will be necessary, 70
success In cheese-making depends t.
a large extent upon the proper contro
of temperature, and the rule o
thumb" is not sufficiently accurate.
We will assume that 100 pounds
which is about II gallons, of milk ii
to be used. Should a greater or /;
less quantity Of milk be used the
maker must govern his work accord
ingly, using color, salt, and renne
proportionately.
Directions.
Coloring-It Is not absolutely nee
essary to color the cheese, but the
appearance will be considerably i'm
proved by the use of color. Remem
cheese. Probably the most satisfac'
tory form in which to buy the cheese
color for our purpose is in the dry
form. Both color and rennet can be
had from the dairy supply houses IN
dry form, and In this form does not
readily deteriorate, an important point
to consider where cheese is made for
family purposes only, which means
making probably not oftener than
once a week. The dry color is dis
solved according to directions, ana
the proper amount TO use Is diluted
with about half glass of water ana
added to the milk before the addition
of the rennet The amount OF color
to 70 will depend upon the shade
desired In the finished product, as
well as upon the character OF teed
the animals are getting The breed
of cows also make some difference.
Rennet-The most satisfactory form
of rennet for use in farm cheese
making is rennet tablets. They are
not quite so convenient to use as the
liquid extract, for they should be dis
solved two or three hours before time
to use them, but they will keep al
most indefinitely which is not true
Of the extract when once opened.
Preparing the Milk-Take about six
gallons of the evenings milk and
leave it covered with a cloth at a
of 65 to 70 degrees until
morning, and then pour it with an
other six gallons of the mornings s
milk into a large wash boiler Or
wooden tub. If wooden tub Is used
considerable care will be necessary ln|
keeping 1t properly cleaned. All the
milk Is then heated to SO to SO de-
grees. Perhaps the safest and sim
plest way for heating is to hang 4
deep can filled with water at about
150 degrees down in the milk and
move it around. If the can Is, sus-
pended from the ceiling 1t Is a very
easy matter to swing it back and
forth In the milk, and 1t can be raised
ont as soon as the desired tempera-
ture has been reached. The milk
should not be exposed to cool drafts
and 1t Is well, after the heating Is
done, to cover with cloth.
Setting - Having previously dis
solved one rennet tablet in about a
half glass of cold water, add this solu
tion to the milk previously heated to
SO to SO degrees, and stir well for
about two minutes, then pass the
back of the stirring dipper over the
surface of the milk to stop any move
ment. While the curdling Is takinS
place 1t is important that there
be no iarring of the milk, otherwise
the coagulation will not be so per
feet Some makers prefer to use two
rennet tablets thereby saving time in
the making, and the resulting cheese
will also cure quicker.
Cutting-Rennet curdles the milk
and II one tablet Is used the Curd
should be ready to cut in twenty to
thirty minutes. TO tell when the
curd Is firm enough to cut, push the
into the milk, bend the
It gently. If the curd breaks clean
across the finger 1t Is ready to cut
The cutting can be done with wire
t0aster, a piece of sufficiently coarse
wire netting, or even with long
knife. First cut slowly lengthwise,
then Crosswise until the curd Is in
nearly uniform pieces of about n
halfinch cube. II two tablets are
used the milk should be ready for
cutting in about fifteen minutes. If
the evenings milk used should be
pretty close to the souring point when
the mornings milk is added, the
curdllng will take place somewhat
more quickly, but the quality of the
cheese Is liable to suffer. The fac
tory cheesemaker uses an accurate |
test to determine the condition of the
milk as to its approach to sourness,
but this Is hardly practical for the
ordinary farm cheese-maker,
CooRng-This is rather a mislead |
ing term since the temperature
reached is only about 100 degrees,
but the term Is in common use among
the factory makers, hence Is used
here. After cutting leave the curd
alone for five minutes, then raise the
temperature slowly, about 2 degrees
In five minutes, to 9S to 100 degrees
by the use of the heating can, stirring
gently all the time while heating.
Then cover with q cloth and keep the
temperature about SO degrees for
about forty minutes, or until the curd
is sufficiently cooked" stirring occa.
sionally to prevent the curd from
sticking together. If the temperature
falls too low the heating can will
have to be used again. Another way
of heating the curd is to draw off a
part of the whey, heat 1t to 1870 to 140
degrees and pour 1t back. 1t is i'm,