The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1914-02-13

order to give the whey better chance
to develop acid.
The next step is to draw the whey.
This should be about three or four
hours after cutting, depending on the
lacidity of the whey. The whey should
have an acidity of from .16 per cent
to .1S per cent at this time. This
Icurd should be in such condition
that when 1t is taken in the hand.
lpressed and released, 1t will spring
out After the whey has been drained
off the curd is piled on either side Of
the vat in a pile about six inches deep,
leaving a ditch In the center for the
whey to drain away. he curd will mat
and can be cut in strips about six
inches wide, in about half an hour.
The vat should be covered with a
clean cloth in order to insure a tenn
perature Of SO F. These pieces Of
curd should be turned every half hour
and piled about three deep until they
are in such condition that they will
tear like the meat on the breast Of
chicken. he whey dripping from the
vat will have an acidity of about 81
per cent.
Now the curd is to be mllled. This
consists of cutting the pieces into
sailed There are several types of curd
mills on the market, one Of the sim
plest consists of plate Of metal
strips set on edge leaving spaces
about one-half inch square; the entire
plate being about one foot square.
This plate is built in rack which will
reach across the vat A box about
eight inches high, and of the same
width and length as the plate, g
clamped on the rack. A lever with
board fitting the box is arranged SO
that the curd can be placed in the box
and forced between the openings Of
the metal plate. The curd is allowed
to cool to about 80 and is then sailed
with ordinary dairy salt, about two
pounds per one thousand pounds OF
milk. he salt is put on in about three
applications, the curu being stirred
thoroughly after each application.
When the curd becomes glossy and no
grit can be felt, it is ready for the
hoop.
For farm purposes the Young Amer
lean hoop, seven inches in diameter, is
probably best. The hoop is a metal
Il ub seven inches in diameter and
nine inches deep. A cotton cloth
fitting the bottom of the hoop 10
soaked in warm water and placed in
the hoop Next the bandage with the
seam on the inside, having been cut to
the desired length, Is placed over the
metal, which fits on the inside Of the
hoop, and then put into the hoop. Now
the curd is put into the hoop and COW
cred by a cloth similar to the one
placed in the bottom. After placing
on the follower board the cheese Is
ready for the press. The follower
board is circular board about one
inch thick which fits the hoop snugly
and has a strip OF canvas around the
edge of the side coming in contact
with the cheese to prevent the curd
from raising over the board.
The exact pressure that is to be ap-
piled varies greatly, but enough pres.
sure should be applied to keep the
whey dripping for about fifteen min.
utts at least, then a steady pressure
can be applied. The pressure should
be so regulated that it will be con-
slant for about twenty-four hours. II
a cider press is used, it should be
screwed up as tight as possible; If
the fulcrum is used enough pressure
should be applied so that the whey
will run off in fine stream for the
first ten minutes and then should drip
about $40 drops per minute.
After the cheese has been in the
press for about six to eight hours, 1t is
taken out and dressed That is, the
bandages are drawn free from
wrinkles and allowed to overlop the
end by about one-half inch. Then a cap
cloth which is made from cheese cloth
and which is about six inches in diam
eter. is placed on each end. The
whole bandage and cloth coming in
contact with the cheese is moistened
with warm water so as to fit closely
and smoothly. Now the cheese is re-
turned to the hoop just the reverse of
the way it had been before. The
pressure is applied again and allowed
to remain from twelve to sixteen
hours more. Then the cheese is ready
for the curing room
The curing room should be a clean,
well ventilated room below IS F., usu
ally a clean cellar room will answer
the purpose. The cheese should be
placed on clean dry shelves or tables
, free from mould and dirt Each day
, the cheese must be turned and If any
| excessive moisture appears it must be
, wiped off with clean dry cloth. The
| cheese will be ready to use in from
, five to eight weeks, depending on the
temperature of the room. If the ropm
| is as low as 40 to so it will take
I twelve weeks, If between 90 to 60 from
| five to eight weeks.
1t is good practice when the
cheese is from five to seven days old