Heppner gazette. [volume] (Heppner, Morrow County, Or.) 1892-1912, 1911-03-30
cHEEsE.MAkINe ON LIE FARM

give simple directions for the making
of cheese in the farm home with the
appliances which will usually be
found on the farm. A reliable dairy
thermometer will be necessary, fol
success in cheese-making depends tc
large extent upon the proper contro
of temperature, and the rule ol
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
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
Der 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 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, 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 use will depend upon the shade
desired in the finished product, as
we'll 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 a cloth at a
temperature of 65 to 20 degrees until
morning, and then pour it with an
other six gallons of the mornings
milk into a large wash boiler or
wooden tub. If a wooden tub is used
considerable care will be necessary in
keeping it properly cleaned. All the
milk is then heated to sc to SO de-
grees. Perhaps the safest and sim
plest way for heating is to hang 4
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 it is we'll, after the heating is
done, to cover with a cloth.
Setting Having previously dis.
solved one rennet tablet in about al
half glass of cold water, add this solu
tion to the milk previously heated tol
Sc to So 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 it 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 inI
the making, and the resulting cheese
will also cure quicker.
Cutting-Rennet curdles the milk
and if 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
finger to a 45-degree angle, and raise
It gently. If the curd breaks clean
across the finger it is ready to cut. |
The cutting can be done with a wire
-oaster, a piece of sufficiently coarse
wire netting, or even with a long
Knife. First cut slowly lengthwise, |
hen crosswise until the curd is in
nearly uniform pieces of about a
lalf-inch cube. If two tablets are
used the milk should be ready for
5ullluS III dDOul ull66u IlluulGS. IL
he evenings milk used should be
pretty close to the souring point when
he mornings milk is added, the
will take place somewhat
more quickly, but the quality of the
cheese is liable to suffer. The fac
Ory cheese-maker uses an accurate
est to determine the condition of the
milk as to it's approach to sourness,
1ut this is hardly practical for the
ordinary farm cheese-maker.
Cooking-This is rather a mislead
ng term since the temperature
reached is only about 100 degrees,
)ut the term is in common use among
he factory makers, hence is used
lere. After cutting leave the curd
llone for five minutes, then raise the
slowly, about 2 degrees
n five minutes, to SO to 100 degrees
)y the use of the heating can, stirring
GENTLY all the time while heating
Then cover with a cloth and keep the
about 9S degrees for
bout forty minutes. or until the curd
s sufficiently cooked" stirring occa-
ionally to prevent the curd from
sticking together. II the temperature
slls too low the heating can will
AVE to be used again. Another way
4 heating the curd is to draw of a
'art of the whey, heat Il to 130 to 40
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