| Show wora WARA I 1 IJ lf R A 0 1 A CHEESE MAKING IN SMALL DAIRIES so go much has baa bren been eald eaid lately about the factory system of cheese making and the products of a f tew few ear large dairies thet that we lose eight sight of the multitude of email dairies of a dozen cows or less which supply DO no unimportant bhare hare of all the cheese for market and especially tor for home consumption there are many man persons wh who regard chees ein eln ak im as a most mysterious art and for fr fear of failure do bt not undertake it there is to be sure a great advantage in experience and this every deiry woman vroman must gain for herself noyer rover theles there need he be little fear of efting much milk when a common bint sint woman attempts attempt to make cheesb clues even on a small scale if any one ne li Is about to undertake take to make nake cheese and hib has BO no previous knowledge knowledg vf f the tb subject it would of course be best bet for her to visit some good oga dairy and learn whitt she can from troa the balry eairy hairy women before undertaking it on her own account the lind of caress usually made aade in the united states is what would ia to idaller english cheass cheese though there are titine det dif Terent kinds fiade ia in ev esfand esland land the tho cheeses of that country coughtry ditter so 0 o enuch tro hom those of the tb continent that oar would be classified wit them As to the production of the cheese closely resembling reb rei emblin those abose of conti 2 europe dutch french german swiss etc of which there are probably 50 entirely distinct klado we w conceive that there is no difficulty at all ail and moreover as ere fre our readers ct of foreign birth ane ana training alding tr that yen ven even passable imitation ImI tationa i of those kinds kin a which are ars imported would meet a ready sel sal 41 high prices wilhoit Wit hoit holt discussing iha libi economy of making cheese from a very small number gumbir of cows we merely now consider the method end and results tile tt following follow ipg is to usually adopted the eights milk is st set la in shallow tin pans in a cool place butter baing hsing ca ra object as well as cheese the milk should not be morg more ore than then two or three inches deep in th tho the morning hil hii while hll the milking ie Is going goig on the nights eights milk is skimmed and warmed ia in a brags brass kettle to tab tae tem temperature grature of new now milk muk the new milk having hating taen teen been brought in old and beware new are then mixed in a tub of cui cul suitable table tabie size if the weather is co so cool that the milk will not soar sour it may be kept over one day and ani there will be three bilkings mIl Hill kinga kings of old aid ald a d one of new milk when the milk is thus made ready iha luw t 1 chiese cheese is 1 bt set that if ir the rennet ia added and ic it is allotted to stand stana for balt half an hour for abs the curd to come comey also is added for coloring if desired the rennet consists consi ita its of the salted an awl i dried stomach of the calf this is prepared for use by soaking in water or whey in the ther rennet pot the quantity atthe of uhe the liquid required to bring the curd is axed fixed by trial and more is added if it does not rot ima poa gulk guli gulite le jo a time when the curd card has coms come cems it is carefully cut acro is beth bath ways waya with a ong on bladed bade wooden knife or better with rith one of at a seel eel with four tour bl badea deg dea T li IV then ct allowed to stand for the whey to ae ute tte which is alov y dipped off and the curd gen uy worked with the hand to favor the spera tion of the whey I 1 s m make the curd more grin fire some of the whey ahey is warmed in a kettle and poured upon the cure again this is what ia is called scalding the cheese a hnis into nomer to which must be char charged td more poor cheese than to any other cause except perhaps the neglect to cleanse properly all the dairy datry utensile lla ila the whey tor for scaling should be only warm to the hand handt thAt bat is not much more than 1001 loo F the hotter the whey is the em esa time is required for the operation hence here is a temptation to employ hot whey ins insi ead of that moderately warm waray only stated when this process I 1 ia completed the curd cur is dipped into a strainer spread in an open hask bask etor 01 boxford box wex tor salting then theu more whey drains out an and ana salt slit I 1 is added nearly one bouvea ounce to ten pounds of curd brid wrid thoroughly th roughly in aed it is nw now ready reidy for tho the tha press or it may be wrapped in the strainer ai a weight placed upon it and kept to t ga ge tri wi h the next days daya curd to 10 make a double cardi cheese when this thia is desired the curd thus prepared and not salted is kept until the new curd ia le ready and thon then it is cut very fias fine and mixed with it sal sai saine e prefer to the curd card when ready for scalding and hang it up to drain in a ii strainer trai ner chiy chis curd cut up fi fine ie is added to the new curd card when ahen both are scalded edly edli and salted acab A cap fitting the inside of the press hoop or A strainer cloth is used to hold hoid the curd when it is put ia in the thy ta press tor for pressing it is clanged c anaed at the end of twelve er r tweety tour four hours the adge it if necessary are pared and again pressed pres eu d the pressure either from a lever or screw should be light athirst at first but afterwards very heavy when the cheese comey comei from the press it should be capped with thin cotton cloth nande made for the purpose or these caps are pressed in repeated bated curnin turnings s greasing grea sings aud and rubbings gubbings lub rub bings tAngs to rep tep beep keep thet the cheese heest frota mould ani aril from getting out of shape while ahil curing compute complete the process the temperature of the curing room has ha mach ch influence on the cheale A kitchen is rather too tao warm and in a cold damp room they cure too slowly and are apt to mould now in this way just as good for eating is mude in dairies from two to six cows cowa as in those of greater pretension in fact some sour of the biet best ahse cac ego eio the tite W xer aan lan ha em ever eaten was nab made from h in tsi isi I 1 ii k or two tyro cow some of the mo t dairy lairy siry airy women too naye nave n nye ve baen been those who hae hae t rn en up the bual bul 9 without previous pre braning tr iban but bui f od sense ede and bilt n i hayer have mastered all the of cheese chebo makl maki makinia inay inar nir co so that aam ahm aau ai huffy fry rry cheese ora cracked cheese or a sour cheese or a strong chene chefe or a white oak cheese was wag unknown on their shelves ah elsei elvei |
