Heppner gazette. [volume] (Heppner, Morrow County, Or.) 1892-1912, 1911-03-30
FARM 1N1 1.,55' ORCHARD
Notes agricultural Colleges and Experiment Stations
of Oreqon Specially Suitable Pacific Conditions

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 a 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 1t
occasionally. When properly cooled
tke curd should have a temperature
of about rs to 80 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 wooden box, six
by eight inches and ten inches deep,
without top or bottom, will serve the
purpose fairly well. If the box is
used it would be advisable to have
some small holes bored in the wood
to permit drainage for the whey
But if several cheeses are to be made
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 a 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
the hoop, the hoop is lined on the
inside with cheese cloth. Cut piece
of cloth and place it in the bottom;
then take another piece large enough
to line the inside and one inch longer
at the top and bottom. The lower
end of the cloth is turned in over the
cloth at the bottom and the upper end
is turned back over the edge of the
hoop After the curd is packed fairly
tight it is covered with another piece
of cloth and the upper end of the
bandage is turned over it. A slight
pressure is first applied by hanging
the pail on the lever close to the
mold and after about an hour the
cheese is taken out and the cloth re-
arranged, by pulling it up and trim
ming off so that it will project over
the cheese ends about an inch. When
placed in the mold again the pressure
is gradually increased by moving the
pail toward the end of the lever, and
the cheese will be ready for the
curing room the next day.
Curing-The curing is best done In
slightly moist air at a temperature
of about 60 degrees. A good cellar
will be quite satisfactory. During the
first few days the cheese should be
turned daily 1t is well to rub the
cheese once a 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 II 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.