Imperial Valley press., 1944-11-24
SERVICE

service offices, Court House, El
Centro.
CHEESE MAKING AT HOME
A small surplus CT milk may be
used 10 good advantage in making
American cheese.
To make approximately five
pounds Of American Cheddar cheese.
give gallons of milk is required. 50
says Florence Glenn, home demon
Stration agent OF the agricultural
extension service office in cur coun-
ty. "PasteurizeG milk is preferable
to use. The steps in cheesemaking are
simple. First the milk is heated to
89 degrees Fahrenheit, then butter
milk is added as a starter. Twenty
minutes later rennet and cheese
color is added. When the rennet has
set" the milk, the euro is ready to
be cut into half-inch cubes. It is
then heated gently 10 100 degrees
Fahrenheit and held there for al
most four and one-haf hours. Then
the whey is drained off and the
curd piled high in the container
When it is sufficiently matted, it is
cut into cubes again and then salted.
Finally. it is packed into a mold
and press sed for half an hour The
cheese is now ready for dressing
with cheesecloth. 1t is then re-
turned TO the press for "a hours. At
the end of that time, the cheese is
placed on 2 shelf and turned each
day until a rind forms. It is ready
then to be paraffined. Cheese pre-
pared in this manne" is ready 10 eat
in about six weeks 1t may be Kept
five months
Florence Glenn sayS persons in
terested in making cheese at home
may get q circular describing the
process at the agricultural extern
sion service offices. Court House,
Ell Ccntro.
The National 8-point Dairy Pro-
gram for l945 is explained in the
monthly report of c. E. Gordon,
specialist in dairying OF the agri-
cultural extension serVice, UniYer-
Sity CT California to the Dairy Herd
Improvement Associations of Cali
fornia. Gordon recently discussed
this program at regional corfer-
ences throughout the state and
urged each county 10 develop
county program, placing emphasis
on thoce factors which seem mos.
important in the production prob
lens C the respective counties.
The eight points under the ma
tional program are as follows:
l. Grow an abundance of high
quality rouehage, including pasture,
hay and silage. Roughage usually
provides dieestible nutrients at
lower cost than concentrate feeds
and also provides Vitamin A.
2. Balance your herd with yCur
feed supply. Greater total produc-
ton and moro efficient production
can oft,n be secured by reducing
the size of the herd through elinli-
nation of the poorer COWS. The coed
cows can then be fed to capacity.
8. Keep production records on
zach COW needs to maintain her
milk flow. Production records serve
as a foundation upon which to build
a good breeding program.
4. Practice dilease control meth
ods. Healthy herds should be main
tained by prev ntive measures rath-
er than by cures. A herd must be
healthy to maintain its maximum
efficiency
5. Produce milk and cream of the
highest quality. The prosperity of
every dairy farmer and the growth
of the dairy industry depend upon
continued demands for large quanti-
ties of milk and dairy products
which largely result from highest
quality milk and cream offered the
consumer.
6. Adopt labor-saving methods
with respect to feeding, milking,
washing milking equipment, clean
ing barns and handling manure.
7. Take care Of your land. Greater
present acre yields make it possible
TO produce rlilk at lower cost.
8. Develop a sound breeding Fro
gram based upon the use Of pToduc-
fion records and other sound prac-
tees.