SKIM MILK CHEESE

New Zealand Mail, Issue 1726, 29 March 1905, Page 63

SKIM MILK CHEESE

Many have been the attempts to make a good cheese from skim milk. Latterly the subject has been investigated by the Ontario Dairy School, and from the results obtained it is claimed that a fairly good article can he made if the skim milk is properly handled from the start. The process is thus described : —Cool the night’s . milk to about 70deg. soon after milkijjg. The next morning mix this and the morning’s milk together in a suitable vessel, and heat to a temperature of 84 to 86deg. Use a thermometer, and do not guess at temperatures. The heating may he done by setting the vessel in very warm water, and stirring while heating. Add enough rennet to coagulate the milk in from 20 to 25 minutes’ time to a stage in which it will break clean over the finger when inserted beneath the surface and lifted out. We usually require to use 4 to soz of rennet per 100011) of milk, or a teaspoonful per 2or 3 gallons of milk. Dilute the rennet in a little cold water, stir the milk for about 5 minutes after adding th.e rennet ; then allow it to stand perfectly quiet . until coagulated. When the milk is properly coagulated, as indicated above, cut in into particles with a long knife. After cutting, stir gently for about 10 minutes, and then begin heating slowly, taking about half an hour to heat to about 96 degrees. Stir -constantly while heating, and occasionally afterwards, to prevent matting. Dip 1 the curd, or remove the whey from it, about two and a half hours after adding the rennet; then place it on some sort of rack to drain, and allow it to mat. Keep the temperature of the curd at this stage at not below 90deg. About one and a half hour after dipping, or when it has become firm, meaty and fibrous, the curd should he cut into small pieces and salted. Salt at the rate of about 21b salt per 1000’; of milk, or 3oz per 1001 b. Dry curd requires less salt than does moist curd. Put the curd to press as soon as the salt is dissolved. A. bandage and a cheese hoop are_ indispensable. "When the cheese is sufficiently firm in the hoop it should be taken out and trimmed—say, about an hour after being put to press. A lever and weight maybe used, for applying pressure. The pressure should he applied lightly at first, and. more heavily later. Twentyfour to forty-eight hours is not too long a time to leave the cheese in the press.