Making Cheese on a Small Scale.

Manawatu Herald, Volume III, Issue III, 18 March 1890, Page 2

Making Cheese on a Small Scale.

For the manufacture of cheese on a small scale are required, says the provisioner, a cheese hoop about 10 incb.es in diameter, with a follower, anew was htub and a press. The milk should be taken perfectly fresh from the \cow, and strained through a clofcli into thie cheese tub. As a gallon of milk will make 1 lb of cheese, t'le precise puantifcy used ; at a time shoiMd. be noted. Part of it should be warmed so th »t the th«> tempevasure of the whole, when in the tub, sha'l be raised to 83 degrees Fuiiv. The rennet thoroughly cleaned and pre oarod, should be then added, enough beiug used to produce curdling in about forty minutes. As soon as the curd will break smoothly; it should be cut with curd knives into squares, i>od then allowed to stand until aU the whey runs off. Part of this whey is then heated, the mass of curci is than lifted a^d broken into ; minute p ; eces, and warm whey is added until the tempeiu tufe of the whole is raised to 98 3egs. Fahr. When cool f'is operation is re- ; neatcl until the curd becomes crumbly, easi'y falling to pieces w'nen , pressed in the hand. The whey is then all d'ained off, and the curd put ' into the cooler and cut up with cmd ; knives ;when the temperature has fr^en somewhat it is turned, and Jefj i nntil it assumes a flakey condition. , When nearly dry, salt is odde^l, and ■■ the whole is mixed thoroughly with a curd mill. It is then pnt into the 1 ndago inside of the hoop, and is pr.t on the pres?. Aftei' reraaii"ng t' 1 -re irom two to four houis it should ho taken out and turned. The next i day it may be tak^n ftom the prsss . hvl<\ put on a shel" to cr.ve. While ciu'iog it shouM bo watched cJosa'y t--- keep off flies from it, should he i ibbe r l over daily with warm melted butter, and daily turned. Ifc "<3 fit i for use from six to eight w« eks after it is pressed.