Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1914-02-19

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
acidity Of the whey. The whey should
have an acidity Of from .l6 per cent
TO Is per cent at this time. This
curd should be in such a condition
that when 1t is taken in the hand,
pressed 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 a
chicken. he whey dripping from the
vat will have an acidity OF about 81
per cent.
Now the curd is to be mIlled. This
consists OF cutting the pieces into
smaller pieces so that they can be
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, Is
clamped on the rack. A lever with a
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 90 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 curG being stirred
thoroughly after each application.
When the curd becomes glossy and no
grit can be felt, 1t 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
I ub seven inches in diameter and
nine inches deep. A cotton cloth
fitting the bottom Of the hoop Is
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 a circular board about one
inch thick which fits the hoop snugly
and has 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
ltts at least, then a steady pressure
can be applied. The pressure should
be so regulated that II will be con-
slant for about twenty.four hours. II
D cider press is used, 1t should be
screwed up as tight as possible; II
he fulcrum is used enough pressure
should be applied so that the whey
will run off in a 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, It is
AIKEN out and dressed. That is, the
,andages are drawn free from
and allowed to overlop the
End by about one-half inch. Then cap
10th which is made from cheese cloth
md which is about six inches in diam
ster, 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
Ind smoothly. Now the cheese Is re-
urned to the hoop just the reverse Of
he way It had been before. The
PRESSURE is applied again and allowed
o remain from twelve to sixteen
lours more. Then the cheese is ready
or the curing room.
The curing room should be clean,
veil ventilated room below IS F., usu-
lily a clean cellar room will answer
he purpose. The cheese should be
,laced on clean dry shelves or tables
rec from mould and dirt. Each day
he cheese must be turned and II any
moisture appears 1t must be
wiped off with a clean dry cloth. The
heese viii be ready to use in from
I've to eight weeks, depending on the
Of the room. IF the room
3 as low as 20 to so It win take
welVe weeks. II between so to so from
I've to eight weeks.
II Is a good practice when the