Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1911-04-28


success in cheese-making depends to
large extent upon the proper control
of temperature, and the "rule of
thumb" is not sufficiently accurate.
We will assume that 100 pounds,
which is about IL gallons, of milk is
to be used. Should a greater or a
less quantity of milk be used the
maker must govern his work accord
ingly, using color, salt, and rennet
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-
ber that butter color will not do for
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 ia
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 week. The dry color is dis
solved according to directions, and
the proper amount to use is diluted
with about half glass of water and
added to the milk before the addition
of the rennet. The amount of color
to -e will depend upon the shade
desired in the finished product, as
well as upon the character of feed
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 cloth at a
temperature of 65 to 70 degrees until
morning, and then pour it with an
other six gallons of the mornings s
| q
wooden tub. If a wooden tub is used
considerable care will be necessary In
keeping it properly cleaned. All the
nilk is then heated to Sc to SS de-
grees. Perhaps the safest and sim
plest way for heating is to hang !
deep can filled with water at about
$50 degrees down in the milk and
move it around. If the can is sus-
pended from the ceiling it is very
easy matter to swing it back and
forth in the milk, and it can be raised
out as soon as the desired tempera
ture has been reached. The milk
should not be exposed to cool drafts
and 1t Is we'll, after the heating Is
done, to cover with a cloth.
Setting - Having previously dis
solved one rennet tablet in about a
half glass of cold water, add this solu
ton to the milk previously heated tc
SO to 8S degrees, and stir we'll 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 taking
place 1t is important that there
be no jarring of the milk, otherwise
the coagulation will not be SO per
feet. Some makers prefer to use two
rennet tablets, thereby saving time II
the making, and the resulting cheese
will also cure quicker.
Cutting-Rennet curdles the mill
and If one tablet is used the cure
should be ready to cut in twenty tt
thirty minutes. To tell when the
curd is firm enough to cut, push the
; forefinger into the milk, bend the
finger to 45-degree angle, and raise
1t gently. If the curd breaks clear
across the finger it is ready to cut
The cutting can be done with wire
toaster, piece of sufficiently coarse
wire netting, or even with Ions
knife. First cut slowly lengthwise
then crosswise until the curd is ii
nearly uniform pieces of about ;
|, half-inch cube. If two tablets ar,
used the milk should be ready TO
cutting in about fifteen minutes. l
! the evenings milk used should b,
/ pretty close to the souring point whel
: the mornings milk Is added, tn,
| curdling will take place somewha
. more quickly, but the quality Of tn,
: cheese is liable to suffer. The fac
tory cheese-maker uses an accurat,
test to determine the condition of tn,
milk as to its approach to sourness
but this is hardly practical for tn,
ordinary farm cheese-maker.
Cooking-This Is rather a mislead
ing term since the temperatur,
reached is only about 100 degrees
.. but the term is in common use amonl
the factory makers, hence is uset
here. After cutting leave the cure
alone for five minutes, then raise tn,
temperature slowly, about degree
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 cloth and keep thu
!, temperature about 98 degrees fo
{ about forty minutes, or until the cure
!. Is sufficiently Cooked" stirring occa