The Athena press. [volume] (Athena, Umatilla County, Or.) 18??-1942, 1911-05-19
FARM AND ORCHARD
Notes and Instructions from Agricultural Colleges and Experiment Stations
of Oregon and Washington Specially Suitable

odor. AS soon as the curd is cooked
draw off the whey. If tub is used
this can be done by letting the whey
out through hole in the bottom, or
all the curd can be dipped out with a
sieve and placed in another vessel.
Sailing After the curd is well
drained and before it gets chance
to stick together, add one-fourth
pound of fine salt and mix we'll
After sailing, leave the curd to cool
for about fifteen minutes, stirring it
occasionally. When properly cooled
the curd should have a temperature
of about rs to so degrees. 1t is then
ready for the final step in the making,
namely:
Molding and Pressing-The cheese
hoop generally used is made of timed
or galvanized iron, and is seven to
| 10 inches in diameter and about nine
| inches deep. But a wooden box, SIX
| by eight inches and ten inches deep,
without top or bottom, will serve the
purpose fairly well. If the box Isl
used it would be advisable to nave
some small holes bored in the Wood
to permit drainage for the Whey' |
But if several cheeses are to be maze
during the season we would strongly
recommend the purchase of regula
tion cheese hop and regular seamless
bandage. A very simple press can be
made by using a pole about twelve
feet long as a lever. One end of the
pole is supported by slat nailed to
the wall, the cheese hoop being placed
so that its center is about three feet
from the wall. The weight on the
long arm of the lever can be pail
partly filled with stones, and the
pressure is applied to the cheese
through block of wood that fits the
hoop. Before the curd is placed in
he hoop, the hoop is lined on the
inside with cheese cloth. Cut piece
If cloth and place it in the bottom;
hen take another piece large enough
o line the inside and one inch longer
It the top and bottom. The lower
md Of the cloth is turned in over the
10th at the bottom and the upper end
s turned back over the edge Of the
hoop. After the curd is packed fairly
light, 1t Is covered with another piece
If cloth and the upper end Of the
)andage is turned over 1t. A slight
pressure is first applied by hanging
he pail on the lever close to the
mold and after about an hour the
cheese is taken out and the cloth re-
by pulling it up and trim
ming off SO that 1t will project over
he cheese ends about an inch. Wheh
placed in the mold again the pressure
s gradually increased by moving the
pail toward the end of the lever, and
he cheese will be ready for the
curing room the next day.
Curing-The curing is best done III
4 slightly moist air at temperature
)f about 60 degrees. A good cellar |
will be quite satisfactory. During the
first few days the cheese should be
turned daily. 1t is we'll to rub the
cheese once week for few weeks
with butter or cheese grease and also
with salt If it shows signs of mold. |
The cheese will be eatable in three to
four weeks, but will improve If kept
for a longer time. The IL gallons
Of milk will make about ten pounds
of cheese, varying somewhat accord
ing to the richness of the milk.
Don't let the evenings milk get
sour. Don't overhead at the various
steps in the process Don't use too
much salt. Don't try to get along
without an accurate thermometer.
Don't fail to keep the utensils clean
and sweet.