194 WISCONSIN AGEICULTURE. 



But, whatever method is chosen, for preparing the rennet, it 

 should be remebered that this animal acid is very liable to be- 

 come putrescent, and its preservation requires a good deal of 

 salt. The rank and disagreeable taste of so much cheese is oc- 

 casioned by neglect of these precautions. 



In large dairies, cheeses are made night and morning; but 

 when the quantity of milk is not so great, two or three milkings 

 are put together ; hence the methods in the two cases will be dif- 

 ferent. ^Supposing the quantity of milk furnished by two milk- 

 ings, sufficient to make a cheese of 20 pounds weight, — one gill 

 of the rennet fluid, prepared as above, will be sufficient. The 

 strength may vary, however ; the degree of which can only be 

 readily determined after some experience: if too strong the 

 cheese will be puffy and strong — if not enough, the curd will 

 only be partially formed, and a waste of milk will be the conse- 

 quence. Warm the milk, and add the fluid, stirring it until 

 thoroughly intermixed ; if sufficiently strong, an hour will suffice 

 for the coagulation. During the process of curdling any cream 

 that may rise to the surface should be forced down by the coao-- 

 ulum, so as to be included within the cheese. If properly curdl- 

 ed, the mass will bear considerable pressure without breaking, 

 and aftere removal to the tub, should be carefully cut in pieces 

 with a long wooden knife ; after which a coarse strainer is thrown 

 over it, and the mass subjected to pressure. Dip out the whey 

 thus separated, and repeat the cutting, taking care to dip ont the 

 whey more entirely than before, and setting aside a portion of 

 the first whey, in which to scald the curd. Two pails full at 

 120"^ will be sufficient fora cheese of the weight before mentioned ; 

 and great care is required not to scald it too much. During this 

 proces the curd should be thoroughly broken with the hand, so 

 that all parts may be treated alike. Immediately afterward re- 

 move to the strainer and basket, and after draining, place in the 

 tub for salting ; which should be thoroughly done, so that no 

 portion be left to spoil — the salt must be pure, and in the pro- 

 portion of one ounce to one pound of cheese. 



The next thing is to put the curd into the strainer and hoop, 

 or vat, where it should remain under pressure about four hours } 



