| The value of cheese as a food has not
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| | cubes. To make these cubesit will be
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| been fully appreciated.
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| | necessary to cut the curd lengthwise and
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| A point in favor of cheese as an
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| | crosswiseinto strips, half an inch thick,
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| economical food is that it doesnot
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| | and into half-inch layers fromtop to
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| require cooking before being served. It
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| | bottom. A knife long enough to reach the
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| may, however, begrated and served in a
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| | bottom of thevessel may be used for
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| variety of ways with cooked foods.
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| | making the lengthwise and crosswise cuts.
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| Considering its high nourishing qualities
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| | Raise the temperature at the rate of
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| cheese is a moreeconomical food than
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| | about two degrees everyfour or five
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| meats of any kind. This is especially
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| | minutes until it reaches 114 degrees F.
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| truein times of meat shortage when prices
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| | The curdshould be stirred gently with a
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| soar. Consequently, awider use of cheese
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| | dipper during the heating. Itshould be
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| will not only relieve meat shortages,
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| | held at 114 degrees for an hour. The curd
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| butwill effect a considerable saving for
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| | should thenbe run into a strainer cloth
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| the consumer. Largerquantities of this
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| | to drain off the whey. After aboutten
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| valuable food should be produced and
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| | minutes of draining, it should be put
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| used. Itcan be made on most farms at
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| | into a dish pan andbroken into small
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| comparatively low cost.
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| | pieces with the hands. Four ounces of
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| APPARATUS FOR CHEESEMAKING
| |
| | saltshould then be thoroughly mixed
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| The apparatus and equipment needed for
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| | through the curd. The saltshould be put
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| farm cheese making can besupplied largely
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| | on in three applications, each two or
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| from the average farm house utensils.
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| | threeminutes apart. When the salt is
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| Followingis the list: Milk vessel - A
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| | dissolved the curd is ready topress. A
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| metal wash tub, a wash boiler, orany
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| | mold such as that described under the
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| large vessel in which the milk may be
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| | list of apparatusmust be used for
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| heated and which canbe set on the stove,
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| | pressing the cheese. The grooved
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| will do. Thermometer - A thermometer
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| | board,previously prepared, should be
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| mustbe used so that the temperature may
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| | covered with a cloth and the moldplaced
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| be regulated. Dipper - Adipper is
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| | on it. Line the mold with the cheese
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| necessary to stir the milk and curd.
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| | bandage. It is nowready to receive the
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| Knife - A longknife with which to cut the
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| | curd. Place a circular piece of cloth
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| curd is desirable. Mold -Lardpresses or
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| | andthen the board disk on top of the curd
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| fruit presses may be used for cheese
| |
| | and apply pressure with afruit or lard
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| molds. A sheetof galvanized iron or heavy
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| | press, or with a home-made press. The
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| tin, 22 by 10 inches, can be cut
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| | pressureshould be applied gradually or
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| andsoldered or riveted into the shape of
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| | the cheese will not mold into asolid
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| a cylinder 7 inches indiameter and 10
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| | cake. If a press is not at hand, one can
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| inches high, which can be used as a
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| | be made bythrusting one end of a 12-foot
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| cheese mold.
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| | plank under a support whichshould be
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| Cheese cloth -The cheese should be
| |
| | about 16 to 20 inches above the ground.
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| protected with a bandage.
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| | The supportcan be made by nailing to the
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| This bandage should be made of cheese
| |
| | wall a short piece of 2 by 4. Themold
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| cloth or flour sacking orunbleached linen
| |
| | should then be placed about 2 feet from
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| beforehand so that it will be ready to
| |
| | the wall and theplank placed in position
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| use. Itmust be made to fit the inside of
| |
| | across its top. The free end of theplank
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| the mold. Rennet tablets -
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| | will cause a downward pressure on the
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| Rennet tablets are used to coagulate the
| |
| | cheese. It will benecessary to place a
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| milk. They may bepurchased from any dairy
| |
| | block of wood about 4 inches square on
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| supply house. Check the Yellow Pages.
| |
| | topof the cheese and to regulate the
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| Cheese press - Fruit presses or lard
| |
| | height of the mold so that theplank will
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| presses will serve forcheese presses. A
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| | be level when pressing on the cheese.
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| home made press can be made by thrusting
| |
| | Increasedpressure should be applied by
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| oneend of a long plank under a cleat or
| |
| | attaching a weight to the extremeend of
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| support so that the freeend may serve as
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| | the plank. As the pressure should be
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| a weight to press down against the cheese
| |
| | gradually increased,about 10 pounds
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| whichis placed under the plank near its
| |
| | should be added to the weight each two or
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| stationary end.
| |
| | threeminutes until at the end of 15
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| METHOD OF MAKING CHEESE
| |
| | minutes 75 pounds of pressure hasbeen
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| For five pounds of cheese, about 50
| |
| | applied. Let the cheese remain in the
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| pounds of milk will berequired. Fresh,
| |
| | press for three orfour hours, then remove
|
| sweet, morning milk should be used. It
| |
| | it, straighten out the cloth bandage
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| shouldbe put in a wash boiler or similar
| |
| | andsmooth down with hot water. Replace
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| vessel, set on the stove andheated to 90
| |
| | the cheese in the mold andpress over
|
| degrees Fahrenheit. A thermometer should
| |
| | night. Take the cheese out of the mold,
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| be used sothat the temperature may be
| |
| | applyparaffin or grease to the outside
|
| read and regulated exactly. Whilethe milk
| |
| | and place it in the cellar orsuspend it
|
| is warming up to 90 degrees, dissolve one
| |
| | in the well where it will ripen. It
|
| No. 2
| |
| | should be ripenedat a temperature of
|
| Hansen's rennet tablet in half a glass of
| |
| | about 60 degrees F. and should be
|
| cold water. When themilk is exactly 90
| |
| | rubbedwith the hands every day or two to
|
| degrees, add the rennet solution. Stir
| |
| | prevent the growth of mold.
|
| gentlyfor two or three minutes. Regulate
| |
| | Sometimes, because the salt has not
|
| the heat to keep the milk at
| |
| | properly penetrated thecurd, the finished
|
| 90 degrees until the curd is cut. Record
| |
| | cheese may puff or bloat when a few days
|
| the exact minute ofadding the rennet
| |
| | old.
|
| solution. By dipping into the milk with
| |
| | Salt rubbed on the surface with the
|
| ateaspoon at intervals of every half
| |
| | finger tips will correctthis tendency.
|
| minute, determine when themilk first
| |
| | Application should be repeated the
|
| begins to coagulate. Record the exact
| |
| | following day.
|
| minute thatcoagulation first appears.
| |
| | The cheese will be ready to eat in about
|
| Setting usually takes 30 -45 minutes.
| |
| | four weeks.
|
| The curd should be cut into half-inch
| |
| |
|
