CHEESE MAKING.
To decide when curd is ripe for cheese makiog, take a piece of it in the hand, eqaeez^ it well, and ispply it to a piece of hut iron (not too hot, fust enough to make a drop of water simmer on it). If the enrd be ripe it will adhere, and fine silky threads will form as 'it is slowly pullad from the iron. The length of these threads determine the acidity. They abonld not -be lees than 1 inch pr more than 2 inches Ion?. If the card is not ripe, it will not adhere to. the iron. As soon aa tbe threads are one fourth of an inch long, they must be ..watched, carefully.
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Bibliographic details
Taranaki Herald, Volume XLIV, Issue 10329, 10 June 1895, Page 4
Word Count
119CHEESE MAKING. Taranaki Herald, Volume XLIV, Issue 10329, 10 June 1895, Page 4
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