Show LEA afro an m I 1 alu aim b HARRIET MAY MA WILSON ai making american cheese for the making of cheese a certain lactic acid content is necessary in order to secure cecur e such acidity fresh milk should be cooled to about 60 degrees F and kept three or four hours before cheese in making aking begins if nights milk can be cooled to 60 degrees and kept at that temperature pera pora ture over night it can be mixed with the mornings milk an and d the whole used at once the two batches of m milk ilk should be mixed together in the container in which the curd is to be made mil milk k should then be hea heated ted to 86 degrees F by setting the container on the stove putting a grate between the container and the top of I 1 the stove and stirring the milk slowly and constantly so that it may be evenly heated when the desired tempe temperature ratu re is attained remove from the fire bre usually it is is desirable to use at this point in the process some coloring agent otherwise the cheese will be practically white if made from winter milk and merely a pale straw color if made from summer milk from one half to one teaspoonful of coloring agent for each pounds of milk should be first diluted in a cupful of water and then stirred into the milk until it has been evenly distributed ADDING THE RENNET BENNET if rennet extract is used from two to four teaspoonfuls will be required for each pounds of milk li if tablets are used follow directions on the box after adding the rennet stir the milk for about three minutes cover the container to retard cooling of the surface and let the whole stand undisturbed until after it has been coagulated CUTTING THE CURD when the curd has become firm and jellylike jelly like it must be cut into cubes about three eighths of an inch square with a clean knife long enough to reach the bottom oi of the container slice the curd crosswise wise into strips three eighths of an inch wide and then lengthwise in the same manner then stir carefully fo for r about two minutes with an egg whip having cross wires this process wi will 11 ll cut the cubes uniformly the curd should then be stirred with a spoon or paddle when sufficient whey has been exuded to separate the cubes of curd it is time to begin heating the temperature should be raised slowly about two degrees every five minutes until it reaches to degrees during the heating process the curd should be kept in motion to keep the curds from sticking together when a handful of the curd gently squeezed and released suddenly breaks apart easily the curd has been heated long enough REMOVING THE WHEY most of the whey can be dipped off after the curd settles to the bottom of the container the curd and the remaining whey can then be poured on a rack covered with cheese cheesecloth bloth and placed over a dishpan or other container after it is is drained the curd should be replaced in the original container it should be stirred and kept free from lumps and when it has cooled to about 90 degrees F and has sufficient clent acid development to make it slightly rubbery it will squeak slightly when chewed it is ready to salt SALTING THE CURD use 7 tablespoonfuls of salt for each pounds of milk mixing it thoroughly with the curd when tho the salt is dissolved and the curd has cooled to 85 degrees F it is ready to be placed in the cheese hoop HOOFING AND PRESSING A circle of unbleached cotton cloth of the same diameter as the hoop should be placed at the bo bottom t of the hoop the curd placed upon it and a similar piece of cloth laid on top of the curd the wooden follower is then inserted and the cheese put in the press forty to 60 pounds of pressure should be applied and after about 10 minutes increased to 80 90 pounds for a five pound cheese and to pounds for a 10 pound cheese continue this pressure for 30 to 60 minutes remove the cheese from the press remove the cap cloths claths dip the hoop in warm water to remove any tat fat adhering to it wrap the cheese tightly kightly in a bandage of lightweight light weight cotton cloth wide enough to lap over the edge about one inch replace the cap cloths claths put the cheese back in in the hoop press for from 16 to 24 hours under a pressure of from loo tu to pounds depending upon size for I ethl stion including direction tot T a simple cheese amp md d canse ches go arm dp s ts send avi cents to superintendent ol of documents c j ants washington D C asking iff or Farmer sr bulletin no 1134 1714 6 THE HAWTHORNE this beautiful plant which may be a shrub or may grow to the proportions of a small tree is natie both to europe and to america it is often used for hedges and is particularly ticul arly suited to that use with its fragrant flowers SPACING TREES A square spacing 4 by 4 feet is recommended since it provides pi ovidea room for cultivation and growth such spacing will permit the planting of about 2700 2 2 trees per acre |