OCR Text |
Show MAKE YOUR OWN CHEESE. For the farmer properly equipped, cheese making is a profitable business. busi-ness. The extension division of the Utah Agricultural college has author sed the publication of the following in struct Ions which reduce the process 'o a simple undertaking For cheese mak ing, provide the following materials, two circular tubs No. 1 and No. 3. one hoop a colander will do, a hand-age hand-age cheese cloth may be used, rennet ren-net tablets, No 1 stxsj some chee'" color, table salt, a set of curd knives not necessary but very helpful, a J strainer cheese cloth is good enough, a thermometer very essential- Several Sev-eral companies will sell a complete outfit for making cheese on the farm. Including vat, press, rennet color, bandage, press, curd knives and hoop 1 for $15 to 20 If anyone Is planning to make cheese regularly, it would pay i well to buy one of these outfits The milk must be good Cool the night's milk as soon as milked by setting set-ting it in cold water When ready the mxi morning to make cheese strain ihe night s mill; through a cloth strain er into the morning's milk, so that the cream will be thoroughly mixe.j The , crenni may be removed, but this will ) Impair the quality of the cheese. Mill that tastes sweet Is often too near sour to make good cheese For this reason make the cheese right after I breakfast. After the milk is mixed thoroughly, set the large tub on the stove, place I two strips of board in the bottom of It, and set the small tub inside the large one placing it squarely on the strips or board. Now fill the small tub with milk, taking care not to fill it too full to move easily. Next, pour enough water into the large tub to come well up around the one containing contain-ing the milk. The purpose of this ar rangement is to provide a nieihod of heating the cheese 'hai is eas to control. con-trol. This is ver imnortant Heat the milk to 90 degrees, stir ring it frequentlv, then perform the following operations in ihe order gi en Without disturbing the arrangement arrange-ment of the bus. slide them back off the stove, so that the milk can be kept at t'u iierc es, without change Add a few drops of color, or none at all. Add one No. 2 rennet tablet dissolved dis-solved in a pint of cold water. A No 2 rennet tablet will be right for 5 gallons gal-lons of milk and a No. 1 for 10 gallons, a .No. 1 tablet is the size of a quarter, and a No. 2 is the size of a nickle. The' tablet must be thoroughly dissolved in u pint of cold water before a riding to the milk As soon as the rennet Is added, stir the milk thoroughly for about one minute, min-ute, then let it stand without bi Ing moved for SO minutes After 30 mln utes have elapsed, the milk Is "set" and the curd Is much like good'jelh The curd is then cut into little cubes about of an inch square, if a curd knife is used If a curd' knife B not available, it must be broken up by ! stirring Two -mooth pieces of board nailed together io form a "T" is as good as any device for this purpose-Stir purpose-Stir gently for 5 minutes, then slide the apparatus back on the stoe so that the temperature of the cheeso will be raised about 1 degree in every 3 minutes. jj0 not heat faster than this or ihe whey cannot be properly expelled ex-pelled from the curd, which causes poor cheese. Stir frequently enough to prevent the curd from matting on the bottom of tub As soon as the temperature reaches1 108 degiees, slide the apparatus back! off the stove so this temperature can I . be maintained for 45 to GO minutes, or until the curd is so hard that It 'squaks" between the teeth like rub her. At this stage the whev must be1 dipped off. This may be clone by dip Ping the whey out with dipper, "pour ing it through a Btrainer to catch the' curd. The whey off, there is no further need of the large tub, so this is re ! moved, the curd put back into the smaller one and stirred until all the : whey that will run from it jH drained' off Do not let the curd matt The! handling of the curd at this point can' be greatly facilitated by putting it on1 a piece of cheese cloth stretched over' t light frame that will Bet on top of 'he tub. This arrangement keeps the curd from lying in the whev that1 drains from it and prevents more ihor ough drainage The temperature of the curd should I now be 86 degrees, and this tempera 1 ture is maintained until the curd is) put Into the press I In about 15 minutes' time add 41 ounces of sail to each ten pounds of eurd Bight tablespoons of sal win; BQUal about four ounces. Work the 6alt in thoroughly and bave it well dissolved before putting the curd into ihe hoop- Ten minutes should he ample am-ple lime to accomplish it. The .""vrd salted, It is ready for the hoop. The hoop, which should be made for the purpose but which mavi consist of a colander or a wooden box with a removable perforated top or bottom should be lined with bandage' ruade of cheese cloth. After fixing the bandages, put the curd Into thel hoop, then put a piece of muslin over I the curd Next put on the follower,', which Is an inch board so cut that It fits snugly into the hoop, then put I a good heavy weight on the "follower" I If care is not used the weight may l not press evenly on .he follower which will deform the eheese After atil hour's time take the weight off, trim' the rough des off the cheese, fray i the edge of the bandage so that It will' leave the top of the cheese neat then put the follower and wricht back on, the cheese The cheese should remain I lo the "pres" until next day when it! Is removed from the hoop and set; awa to "cure." on |