Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-09-13

oHrzsx FROM SURPLUS MILK u LITTLE
TROUBLE.

American or Cheddar type cheese 10
paiatable, rich In food value, and u may
be kept for long periods without re-
/ frigeration. Every housewife knows OF
| . number Of palatable dishes made from
cheese which serve % . change In the
| ordinary diet. Az it may be made at
any time Of the year where there Y .
surplus Of milk, cheese making offers
an exceptionally advantageous means OF
conserving for later use milk which
might otherwise be wasted, suggest
specialists in the United States Depart
ment OF Agriculture.
Il Approximately Eve or six hours are
required from the time the milk is
l placed in the vat tor heating until the
cheese IL put into the hoop for final
pressing, and during that time II 10 not
/ necessary for the operator to give 1t bis
entire attention. From this point until
the end of two weeks only . few minutes
/ each dsy are required to turn the cheese.
After that time the cheese 10 turned on.
y twice week until fully cured. Best
/ results have been obtained In regions
where the nights are cool throughout
the summer and where cool wster may
be obtained.
Approximately 10 10 pounds Of cheese
are obtained from 100 pounds, or II 2-3
Il gallons, OF milk containing 4 per, cent
6utter fat. 1t 10 important to have
\ fresb. clean, whole milk for cheese-mak-
ing. II milk is to be kept over night, It
should be cooled 10 temperature OF 6O'
r. or lower, and held ct that tempera-
ture until used. The milk should not
1 be held more than - hours, - 1t 10 very
important that 1t be perfectly sweet.
4 wash boiler, large kettle, or tub may
be used for cheese making, but II cheese
10 to be made frequently regular cheese
vat is more satisfactory. A cheese vat
10 10 constructed that hot or cold water
NAV be circulated around milk for rsgu-
latipg the temperature. Control OF tenn
persiure throughout the manufacturing
process IL essential. A good thermom'
ster, therefore, should be used. The
milk is heated In the vat, or wash boiler,
TO tenn perature of $50 F., at which 1t 10
held until after the ourd has been cut.
USE RENNEr TO cURDLE THE MILK.
Cheese made without the addition of
coloring matter 10 light yellow or straw
color; II Q deeper shade OF yellow 10
desired, small quantity Of coloring 10
put In the milk. Regular cheese color
should be used, and not butter color, "a
the latter colors the fat but not the curd.
/ Rennet 10 added In the proportion OF
one-third ounce, or two teaspoons, to
/ 100 pounds of milk. First dilute the
i rennet with pint of cold water, then
stir Il In thoroughly, and leave the milk
1 and oontaiuer undisturbed for 80 min.
4 utes. Cut the curd when sufficiently
| firm: do not crush or break II. Stir the
curd gently from 10 to 20 minutes.
i n cat it ut the rate OF @ In minutes IN
I'll the temperature reaches 100 r. Stir
1t while heating.
Il THE HOT-IR0N CURD TEST.
Allow the curd to remain In tho whey
at 1902 r. until firm and until enough
acid has developed. Do not let the curd
mat together. Sufficient acid has devel-
oped when the curd applied TO q hot
Iron will form strings one-f0urth to one
half inch long. The curd Is firm enough
LII handful OF 1t pressed together be-
tween the hands falls apart readily when
the pressure Is released. Draw OF the
whey and put the curd on draining
rack which has been covered with 9
muslin cloth. Do not let the curd form
Into pieces larger than hickory nut.
Keep the curd warm while on the rack.
WHEN TO ADD THE SALT.
When the curd forms strings from
three-fourths TO one inch long on hot
iron, add salt ct the rate OF three ounces
for 10 pounds of curd. Have the curd
at temperature of about $50 F. Put 1t
in hoop lined with cheesecloth and ap.
ply pressure gently. Cheese hoops may
be obtained from dairy supply houses.
i The oheesecloth is left on the finished
cheese. After one and one-half hours
the cheese should be taken out and
dressed, that 10, all wrinkles are taken
out of the cheesecloth which covers 1t.
When the cheese has been properly
dressed IL should be put back In the
press and full pressure applied for "a
hours. Then the cheese 10 ready for the
curing room, where II rems'us ~ TEN.
perature between so aud go r. for two
weeks.
The cheese should be turned daily IN
the curing room until It is psrafflned to
prevent It from drying too much, and
also to prevent molding. The paraffin 10
heated to . temperature Of 240' +. and
the cheese rolled In 1t. After this has
been done, the cheese need be turned
only twice week. Cheese may be
cured enough to be eaten when elk weeks
old; the flavor, Of course, Is then quite
mild. Farmers Bulletin 119l, Making
American Cheese on the Farm, gives
many details Of the process and equip
II T. Il