The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1914-02-21

taken TO bring up the temperature IN
order to give the whey. a 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 .16 per cent
to Is per cent at this time. This
curd should be in such a condition
that when it is taken in the hand,
pressed and released, it 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 viii
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 m1lled. 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 a 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 a 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 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 euro 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
1t ub seven inches in diameter and
mine inches deep. A cotton cloth
fitting the bottom of the hoop is
Isoaked in warm water and placed in
1.-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 CT the
the curd is put into the hoop and COW
lered 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 eurd
/ from raising over the board.
i The exact pressure that is to be ap-
piled varies greatly, but enough pres
tsHre should be applied to keep the
whey dripping for about fifteen min
lutts at least, then a steady pressure
q can be applied The pressure should
be so regulated that if will be con-
slant for about twenty-four hours. If
"a cider press is used, it should be
Iscrewed up as tight as possible; if
the fulcrun is used enough pressure
! should be applied so that the whey
viii 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
4 press for about six to eight hours, it is
taken out and dressed. That is, the
ibandages are drawn free from
wrinkles and allowed to overiep the
j end by about one-half inch. Then a cap
81 cloth which is made from cheese cloth
and which is about six inches IN diam
) eteT. is placed on each end The
whole bandage and cloth coming in
contact with the cheese is mofstened
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 clean,
we'll ventilated room below 65 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 a clean dry cloth. The
Icheese will be ready to use in from
five to eight weeks, depending on the
Temperature of the room. If the room
is as low as 30 to so It viii take
: twelve weeks, if between 80 to so from
five to eight weeks.
i tt is a good praeti.e when the
ckeese is from five to seven days old
to dip it into hot parafine at tenn
perature of 200 degrees F. This pre-