Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1919-11-14
FRIDAY, NOV. ID, 1919.
MAKE YOUR OWN CHEESE
Is ADVICE OF UTAH A. C..
A Profitable Business Can Be Built
Up By Following These
Instructions.

For the farmer properly equip
ped, cheese making is a profitabl,
business. The Extension Division OF
the Utah Agricultural College has au
thorized the publication of the follow
ing instructions which reduce the pro.
cess to simple undertaking. Fol
cheesemaking provide the following
materials: Two circular tubs-No
l and No. 3, one hoop a colande,
will do, bandage-cheese cloth may
be used, rennet tablets, No. 2 size
some cheese color, table salt, set OF
curd knives-not necessary but very
helpful, a strainer-cheese cloth is
good enough, a thermometer-very
essential. Several companies will sell
complete outfit for making cheese
on the farm, including vat, press, rem
net, color, bandage, curd knives and
hoop for $500 to $4,000. If anyone
is planning to make cheese regularly,
it would pay them well to buy one of
these outfits.
The milk must be good. Cool the
nights milk as soon as MIXED by set
ting in cold water. When ready the
next morning to make cheese strain
the nights milk through cloth
strainer into the mornings milk, so
that the cream will be thoroughly
mixed The cream may be removed
but this will impair the quality of
the cheese. Milk that tastes sweet
is often too near sour to make good
cheese. For this reason make the
cheese right after breakfast.
After the milk is mixed thoroughly
set the large tub on the stove, place
two strips of board in the bottom Of
it, and set the small tub inside the
larger one, placing it squarely on the
strips of board. Now fill the small TUX
with milk, taking care not to fill il
too full to move easily. Next, pour
enough water into the large tub tc
come well up around the one contain.
ing the milk. The purpose of this
arrangement is to provide a methoc
of heating the cheese that is easy ia
control. This is very important
Heat the milk to 80 degrees, STIR
ring it frequently, then perform the
following operations in the order
given:
Without disturbing the arrangement
of the tubs, slide them back off the
stove, so that the milk can be kept at
80 degrees, without change.
Add few drops of color or none at
all.
Add one No. 2 rennet tablet dis
solved in pint of cold water. A No.
2 rennet tablet will be right for 5
gallons of milk and a No. | for 10
gallons. A No. tablet is the size of
a quarter, and No. 2 the size of a
nickle. The tablet must be thoroughly
Dissolved in a pint of cold water before
adding to the milk.
AS soon as the rennet is added, stir
the milk thoroughly for about one
minute, then let it stand without being
moved for 30 minutes. After 80 min
utes have elapsed, the milk is "set'
and the curd is much like good Jelly
The curd is then cut into little cubes
about q of an inch square, if a curd
knife is used. If a curd knife is not
available. it must be broken up by
stirring. Two smooth pieces of board
nailed to form a "T" is as good as any
device for this purpose. Stir gently
for minutes, then slide the apparatu.
back on the stove so that the tempera
ture of the cheese will be raised abou
| degree in every three minutes ID,
not heat faster than this or the whe,
cannot be properly expelled from tn
curd, which causes poor cheese. Sti
frequently enough to prevent the cur,
from mating on the bottom of tn
/ tub.
, As soon as the temperature realh
es los deprees, slide the apparatu
, back off the stove SO this temperatur
can be maintained for 45 to so min
{ utas, or until the curd is so hard tina
p it "squaks, between the teeth Xix
} rubber.
, At this stage the whey must b
4 dipped off, This may be done by dip
ping the whey out with a dipper, pour