Show SMALL DOMESTIC CHEESES Every cheese maker should eat cheese in fast this most nutritions and cheapest of foods is not nearly so much used in farmers houses a it should be Perhaps I is an example of the old saw to the effect that familiarity breeds contempt and those who have the most to do with milk and its products treat it and them with contempt But however i may be it is true that cheese is not often seen on the taoles of the farm housesIt houses-It is quite a simple matter to make a small cheese of ten pounds weight This is a convenient size anyhow and if such cheeses wre made for sale more frequently fre-quently much more cheese would he disposed dis-posed of and at 3 Letter price This size cheese takes a hundred pounds or a little more than forty quarts of milk And if any farmer whose wife is wishing for a few such cheeses will change milk one day with a neighbor thus doubling the supply for that day he may very easily procure the milk needed although he may have but four cows himself Or two days quantity milk may be used to collect the necessary quatty But where the quantity needed can be procured at home the evenings milk is set in the usual manner but it will be best to use n deep pail and set it in a moderately cool place thus preventing all the cream from rising This milk is warmed to eighty degrees in the morning and the fresh mornings milk is added to It both being well stirred together I is necessary to have the final temperature at eighty degrees this being just right for the addition of the rennet A large shallow tub or flat trough made of plank is needed to set the curd in Or a common com-mon metal kettle will do if it Is perfectly perfect-ly well cleaned When the mnerature of the mIlk is eighty degrees one teaspoonful tea-spoonful of rennet or the rennet extract sold for the puipose is poured into the milk and thoroughly stirred into it so that it is evenlv and quickly distributed The vessel is then iovercd to rrtain the heat In half an hour the curd will have formed which rna > be notfd by running the finger through it and i is found to break before the linger The Curd is ready for cutting reaty This is done by running a small bladpd knfe across the fiird in hues half an inch apart and then crossing the lines until tho curd io i cut each way into squares one inch wide The curd is then left a few minutes to separate from the whey which is dipped off and set in a I vessel on the fire to heat to 100 degrees 10 The hot whey is then poured over the I curd which has in the interval been broken by the hand and the covering Is again put over the vessel After ten minutes min-utes cooking in the hot whey the curd i I drained again when I will be found hard and when bitten will r squeak be I tween the teeth It is then heaped al in the I vessel and covered until it acquires a dis tinctly acid taste when I is taled out of the vessel and put In the mold The alt I used is half an ounce to the pound sal curd This is evenly mixed with the curd as I Is broken up finely by the hnn sand s-and pressed into the mold Tn the mold the cheese Is pressed bv means of any kind of small weight until I It becomes firm ard the whey is draind out of It I the vhcy is not thus drained off the cheese will be sour and sharp and will not have the mellow meaty taste and I texture which is desired The cheese is left under the pressure a few hours until a crust is formed and it will stand hand ling when it is bound wil a cloth a lit tie wider than the height of the cheese and the ends are turned on the faces of the cheesy which is rubbed situ butter The cheese is then put in a moderately warm closet to ripen which it will do in three or four weeks depending on the temperature the warmer It Is the inoro quickly the curing takes place and morf more slowly as the temperature is cooler About 6 t 70 degrees is the right tem perature for the best curing it is desira I desir ble to rub the crust of the cheese with butter to close the pores in the skin and preserve the moisture Iud softness of the nheese Henry Stewart in Louisville Home and Farm LoUlsle |