HOME-MADE CHEESE.

New Zealand Herald, Volume LXIII, Issue 19382, 17 July 1926, Page 6 (Supplement)

HOME-MADE CHEESE.

In any ordinary household during the winter sour milk can generally be used for hot scones or quickly-made tea-bread, but no one wants to toss up anything of this sort on a summer afternoon. It is better to make the sour milk that occurs more frequently into cheese. It is quite easy. Put the milk into a basin, cover it over, and leave it until the curd is solid; if you want to hurry up the process, put it in a saucepan and heat it up until the whey separates from the curd. In either case, put a goodsized piece of cheese cloth or muslin in a basin large enough to hold both curds and whey, spread it over the inside of the basin, leaving plenty hanging over the rim, pour in the curds, tie up tightly with a piece of string, and hang on the sink tap throughout the night to drain off all the whey. Next morning beat up the curd with some salt, put it on a piece of dry linen, roll it in the linen until it is a roll as thick as it is long, like a thick sausage, fold over the ends of the muslin to prevent the cheese spreading, and put between two plates with a weight on top until required; then turn out on a glass dish and serve with watercress and-brown bread and butter, or apple, gooseberry or rhubarb tart.