Making Cheese on a Small Scale

Te Aroha News, Volume VII, Issue 426, 7 December 1889, Page 6

Making Cheese on a Small Scale

For the manufacture of cheese on a small scale are required, says the Provisions', a cheese hoop about 10 inches in diameter, with a follower, a new wash tub, and a press. The milk should bo taken perfectly fresh from tho cow, and strained through a cloth into the cheese tub. As a gallon of milk will make lib of cheese, the precise quantity used at a, time should be noted. Fart of; ijr "should '-bje warmod so that the temperature of the whole, when in the tub, shall be rafted to 83 degrees Fahr. The rennet, thoroughly cleaned and prepared, should be tljej^adfled, enough being , used to pi'bduco duVdtfliJr i?n*ttoub forty minutes. As soon as the curd will break smoothly, it should: bo cut? with curd knives into squares, 'and then allowed Lo stand until all the whey runs otj". Part of this whey is then heated, the mass of curd is then lifted and broken into ininuto pieces, and warm whey is added until the temperature of the whole is raised to 98 degs. Fahr. When cool this Operation 'is repeated until the curd becomes crumbly, easily falling to pieces when pressed in the hand. The whey is then all drained off, and the curd put into the cooler and cut up with curd knives ; when the temperature has fallen somewhat it is turned over, and left until it assumes a ilaky condition. When nearly djy, salt is added, and the whole is mixed thoiounhly with a curd mil!.', It is then put into the bandage inside ot the hoop, and ta put on the press. After remaining thero from two to four hours it should bo taken out and turned. The next day it may bo taken from the press and put on a shelf to cuie. While curing it should bo watched closely to keop off flies from it, should be rubbed over daily with warm tneltbd butter, and daily turned. It is fit for use from six to e str H weeks after it is pressed.