MAKING CHEESE WITH SOUR MILK.

Globe, Volume XXII, Issue 2020, 14 August 1880, Page 2

MAKING CHEESE WITH SOUR MILK.

A few remarks upon th* traatment of eonr and tainted milk under the Cheddar system will perhaps bo useful. Many makers have both, but especially the former, to contend with occasionally, and want to make the best of a misfortune. It is certain that we cannot make a prime article from either, but with care and proper management an eatable cheese can be produced. Experience has shown that sour milk cannot be made up too quickly. A loss of solids will be the result, but of two evils we must choose the least; so when the curd is firm enough cut and break it, remembering that the tendenoy to become tough is proportionate to the sourness of the milk, and that if this part of the work is not quickly despatched, the lumps of curd will become unbreakable before they are sufE» ciently small —ft condition of things to be avoided at all risks. At no time in a cheesemaker's experience is the minute division of the curd in breaking more necessary than when has sour milk to convert into cheese. Scald high—say lOOieg. (3Sdeg.) to 102 deg. (39deg.)—and carefully watcii for the hardening of the curd during tho stirring, which will occupy but a short time. Let the curd lie under the whey the usual half hour, or the natural acid will be too much checked ; but after the whey has been drawn _ off, expose it to the air a short time, then pile, though not so closely as is usual with good cheese, and when the sourness is checked by the exposure, pile as with the curd "of whole milk. Place it, when torn abroad, upon some sloping surface where it can drain itself, and dry it thoroughly before grinding. Use more salt than would be required for a curd made from sweet milk —say lib to 50 gallons of milk—and put at first under IeBS than ordinary pressure. Tainted milk is not so common in England as in America, where " floating curds" made from it are the terror of cheese makers. We have had personal experience in handling such milk, and know that it may be succeßsfury treated.—" Dairy Farming," by Professor Sheldon,