DAIRYING 157 



Just before drawing the whey, a wooden 

 rack and weights are put on for a few 

 minutes to solidify the curd, and the whey 

 is then drawn off, after which the curd is cut 

 down the centre, and if the quantity is small, 

 say from about thirty to forty gallons of 

 milk, it may be rolled up immediately to the 

 other end of the vat. In dealing with larger 

 quantities, the curd should be cut down the 

 centre, and then across into square blocks, 

 and left spread out to drain for a few 

 minutes. The blocks should be pushed on 

 either side, leaving a channel down the 

 centre to allow free drainage for the whey. 

 They are then piled upon each other, two or 

 three deep, covered with a clean cheese cloth, 

 and the rack and weights put on again to 

 expel the whey. 



At first, about every twenty minutes, the 

 curd is uncovered and turned, the parts which 

 were uppermost being placed inwards ; subse- 

 quently the development of the acidity must 

 regulate the turning and treatment of the curd. 



