MAKING CHEESE ON A SMALL SCALE.

Tuapeka Times, Volume XXIII, Issue 1682, 12 April 1890, Page 5

MAKING CHEESE ON A SMALL SCALE.

For the manufacture of cheese on a small scale are required, a cheese hoop about 10 inches in diameter, with a follower, a new wash tub, and a press. The milk should be taken perfectly fresh from the 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. Part of it should be warmed so that the temperature of the whole, when in the tub, shall be raised to 83 degrees Fahr. The rennet, thoroughly cleaned and prepared, should be then added, enough being 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, and then allowed to stand until all the whey runs off. Part of this whey is then heated, the mass of curd is then lifted and broken into minute pieces, and warm whey is added until the temperature of the whole is raised to 93degr. 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 flaky condition. When nearly dry, salt is added, and the whole is mixed thoroughly with a curd mill. It is then put into the bandage inside of the hoop, and is put on the press. After remaining there from three to four hours it should be taken out and turned. The next day it may be taken from the press and put on a shelf to cure. While curing it should be watched closely to keep off flies from it, should be rubbed over daily with warm melted butter, and daily turned. It is fit for use from six to eight weeks after it is pressed.