| Show ABOUT CHEESE Some Useful iinpgtslloui Concerning IU Maunftclnre KINGSTON Pluto Co Utah April 10 1E90 Correspondence of the DESJ31ET SESJIt seems that have nobody In Utah rend Inform us how to make cheese It was left to outsiders to answer that question An old lady of Whilrsboro Oneida Co New York thus writes to me While reading In the DraiET XEWB I noticed your article on cheese making and as I have had some experience In that line I herewith pen some of our rule for it Is a nice point to master chcticmaUng successfully My husband was the one who first established cheese factories lie bad made cheese for many years before he conceived the idea of tao tories and succeeded In pleasing the market Well we want plenty of clear cold water for cooling the night milk which should be forty I degrees or even cooler to rid it of the animal heat and prevent the cream from separating too much through the night We used all diligence fcr keeping the cream In the milk Our rule IIr dUng was S2 or S4 degrees but the weather lens much to do wIUi the setting of the milk We used calf rennet When taken front the animal if any food remains empty II but do not wash Itollln salt when well cured or cleaned stretch and dry Xo matter how ol J the rennet be if kept i rJ ueI nice and dry It should be put In brine to soak for two or three day before using Exercise judgment about the quantity to be used When well mixed and having been allowed al-lowed to rest coagulation take ties dlllr with hot water in it and move it moderately on thcsurfacc of the milk I la order to prevent the rtst cream rising and to show when coagulation occurs whither In twenty or twentyfive minutes When that appeals on the dipper cover up and leave alone unUl ready lor moru work Litter cut or brent with the hand If cutting us a knife made of thin hard wood as It leave the curd rougher than If cut with a steel kulfr But I prefer the plan of breaking with the hands putting put-ting tile haud to the bottom of tin curd with fingers apart bringing them up carefully and allowing tho curd to loss between tine Then lot on tIle strainer for the dipping J of whey leaving plenty for breaking break-ing again wIthout being harxh for first heating For cooking thin cold warm to 63 dig then rut awhile dip off more whey If desirable worming to OS or tOO and stirring l the while EO as have it work evenly Then rnverun When the when I 4 seIl separated from thin curd drain and salt While warm lot on a portion of very lIne baIt and avoid stirring the 1atrieIes of curd Our curds when prepared for the hoop were of thesize of kernels wheat or corn and looked very beautiful Put on the salt and stir wIth care this iietps 1 to separate the whey Press lightlyat first After an hour or so turnand put on thebandage1 amun acquainted with the Gruyere pattern but have assisted In making many Uiousauds pounds cheese We 15 I hut ti toft n vovuu u ° cheese when cured making it near Uic color of butter when cows are feionfrcsh gras U sbculdbea very clear lye with the beet an netto I also u oil 1 sonic hard wood ashes Boll well In water set off add some coil water when well settled strain Into au Iron kettle putting the anuctto to boll I am not aware that the coloring or Uio rennet has auyUihig to to with the flavor of the cheese But the nice iiolnt U to cool tie t TknlIa I night milk retaining all the cream IoulbteauJIlu carefully in separating separ-ating the whey from the curd Salt helps to seiarate the whey but over il ml tNoobuJlb much will make it too hard On the other hand If enough Is not used It will tc eelrnkyo It Is a haN matter mat-ter howcvcrto give a correct recipe making cheese Itliout knowing the condensers in use I always avoid heating whey for the cooking as tbe rUN is liable to burn If scorched It would spoil the flavor of the cheese I prefer water for the lusting We used steam after thee factory was completed and this Is much the better plan InIIl have always taken grcaliuterest in tie chtxse trade and wish itro pertly to all who engage lu It Yours truly AMANDA WILLIAMS I have anoint letter from a friend living at Eagle Rock Idaho who says be has studied cheesemaking for a long while lIe writes ii think that with a little more care the cheese made hero could become be-come excellent I iMrtestudied the question myself and my idea Is that the great fault lies in tIde When the curd feplrates from the whey cheese makers allow the whey to run into tie curd too long They ought to let the whey drop off as seen as the curd Is clastic enough and as soon rs a flight acid is Ir ceived But in leaving the curd I covered by the whey one or two I hours ass sometimes done the cheese acquires I a nasty da putrid ta < kC I Mippose tie curd absorb the gas of tlie whey and Uiat that h I what gives ouch a peculUr flavor to the chcere Anotltrplan which I know to be quite as good Is this The evening milk after having n1 11 ibo been uncovered all night should tie worked alone because during i the night the gas f t nn3ifltIlletlorn has escaped and If tie morning milk which is fuuof gas be added the evening milk will bo like that of the morning iOJ the pas from the one will assImilate with the other Thu milk ought to be put in tin Jans placed In running cold water until the gas his evaporated By doing thus a cheese may be made that will not weigh ou the stomach The best cheese 1 have ever eaten was made according to this plan AIt Tines far for cheese Now I will oITtr a few general Items myself The weather In cur section of country coun-try has been very mild January only can be said to have been very stormy month wherein a large iuanltly of snow fill In the mountains moun-tains especially February was tolerably fair and March was clear and pleasant most cf the time So has April been thus far Our Kingston woolen factory uuJer the management of Messrs Curfew Cowdcll 1 Co did a good cloUi and blanket liuslncss last summer but considerable trouble was experienced by the firm in re tlttlhg the machinery Besides cur sheep men do not seem willing to glee them any encouragement ices at a very high rate of interest There are many capitalists in Utah now How Is it they do not Invest a small portion of their capital In fl 011r1 ICJ the encouragement of the Industries of Uie country Ve hao had a few eaten 01 b grlppcaround here but mostly In a very mild form Just now the health of the people generally Is satisfactory a Money with us Is exceedingly scarce at present As for the gold lt a ten ft ia eagle It is becoming I quite a rarity There is EO way turning anything Into money We have mettle and IiorM but scarcely anybody any-body comes to buy If Uiey do they offer such low juices that it would hardly pay to sell I was glad to read In the NEWS that cur good brethren In Gunnison have built a substantial reservoir Rio country cast and southeast off of-f litu t > 1tr fa full n ylInf 11a tnr i the construction of reservoir das d-as our Fcvler valley neighbors are crying out all tie tlmo far more I water would It not be a good thing for some of them to form a company i and go to work and build thereby I saving a little of the water that runs to waste so much on the desert Just new I have mtde a calculation that the waters of tInt nut fork of the Envier River which run by my bou e would feed a dozen or more such reservoirs as that of Gunnlson On the narrow part at its quickest It U I eighteen feet wide and eight feet deep and on some days even more H EDonARD DEBACLES |
