^V2 Journal of Agriculture, Victoria. [10 May, 1918. 



17. Stir gently with rake and add whey every fifteen minutes, increas- 

 ing the quantity of each application. While stirring continuously, the 

 hot whey should gradually be raising the temperature required, viz., 

 96" Fahr. in warm weather, or 102° in cold weather, and this should 

 be reached 40 to 45 minutes after stirring commenced. 



18. Except during an occasional stir to prevent consolidation, it 

 should be now left covered up with the canvas to maintain the tempera- 

 ture (96"-120°) till it is time to run off the whey. This is ascertained by 

 the hot iron test, as follows: — Heat a piece of iron rod or pipe, not red, 

 but hot enough to make water sizzle when dropped on it. Take some 

 curd in the hand and squeeze tightly to press out the whey. Gently 

 apply the iron rod to this curd for a few seconds and lift slowly away, 

 observing while doing so the adhesive properties of the curd. If the 

 curd adheres to the iron, and draws out in short fine silky threads -^-inch 

 long, it is at the right stage for running off some of the whey (enough to 

 expose the curd). With good milk the first whey is usually run off two 

 and a half to three hours after the adding of the rennet. If curd is not 

 ready for de-wheying in three hours, a faulty cheese is almost certain to 

 result. If ready earlier than two and a half hours, a pasty cheese may 

 be expected. The remainder of the whey may be drained off when 

 another test of the hot iron produces threads |-inch long. 



19. Gather the curd 6 to 8 inches deep, and tilt the vat for better 

 drainage. Allow the curd to remain so stacked to become solidified (this 

 process is called matting) for a quarter of an hour, when it should be cut 

 to its full depth, lengthways and a,cross, into junks abou 9 inches by 4, 

 and turned completely over. Repeat the turning every quarter of 

 an hour, the temperature being maintained evenly — 94 or 96 degrees — 

 until the curd becomes tough or meaty, usually about two hours after the 

 stacking. (The frequent turning insures even drainage and uniform 

 colour.) Again apply the hot iron test to the curd, and threads should 

 draw out f to 1 inch long. If this occurs, the curd is ripe for milling. 



20. Milling may be done, with small quantities, with an ordinary 

 carving knife, with which cut the junks into cubes of ^-inch dimensions. 

 It should then be stirred every quarter of an hour, but always cover 

 when nob stirring, as the heat should be maintained at about 95°. 



21. One hour from milling apply the hot iron test again. If curd 

 pulls out in threads 1^ inches it is ready for salting. At this stage the 

 curd assumes a peculiar velvety feeling, and when compressed in the 

 hand exudes moisture composed of equal parts of whey and butter fat. 

 Salt at rate of about 4 ozs. per 10 gallons of milk, but add only half the 

 amount at one time, and stir thoroughly before adding the remainder. 

 Mix well and leave curd massed up for fifteen minutes. During tbe 

 process of salting the temperature may be permitted to fall, and at com- 

 pletion should be 84°. 



22. Pack the curd firmly into the mould, in which cheese cloth has 

 been inserted. When filled, lap the cloth over the ends. Put wooden 

 follower on top and place in press. Apply pressure gradually until 

 whey ceases to escape. Then remove cheese from mould, lift loose ends 

 of cloth from top, draw out the wrinkles, and insert disc of muslin on 

 top. Lap loose ends over again and place back in press. Gradually 

 increaoe pressure until late at night, when it may be left. Eemove 

 cheese from mould next morning, and place in storing room, where 

 temperature should not exceed 60%. Stand on clean shelf, and turn 

 over daily for two months, at which time it will be ready for use. 



