DAIRYING 171 



and hold about ] lb., but the cheeses can be 

 made of different shapes or sizes to suit 

 customers. Line the boxes with grease 

 proof paper or with muslin. These cheeses 

 are usually made without salt, but if preferred 

 it can be added to the cream in the beginning. 

 One pint of cream will make three J lb. 

 cheeses. 



Cream cheeses this size are usually sold at 

 6d. each. 



One third cream and two thirds new milk. 

 Mix thoroughly and set at 60 to 65 F. Add 

 one or two drops of rennet per quart, and 

 stir at intervals until it shows signs of 

 coagulation. In from twenty-four to thirty- 

 six hours ladle into a huckaback cloth, place 

 over a rack, and twenty-four hours afterwards 

 change the cloth and press between two 

 boards, with a slight weight on top. Add 

 salt if desired. Moulds are i\ x if ins. 

 Line with paper specially prepared. Three 

 quarts will usually make one dozen cheeses. 



One gallon of new milk, J pint buttermilk. Bondon 



