336 THE HANDBOOK FOR PRACTICAL FARMERS 



rennet extract to the milk. The rennet, which is added at the 

 rate of one ounce to one hundred pounds of milk, is first mixed 

 with a half-dipper of cold water and then poured into the milk. 

 If rennet tablets are used, add one small tablet (about the size of 

 a dime) to five gallons of milk, or one large tablet (the size of a 

 quarter) to twenty-five gallons. The tablets are first dissolved 

 in cold water and then added to the milk. These tablets can be 

 obtained from a drug store or dairy-supply house. 



The milk should be between the temperatures of eighty-six 

 degrees and ninety degrees F. when the rennet is put in. Stir 

 gently for two or three minutes after adding the rennet, and 

 then let it stand until the curd is ready to cut. The milk should 

 begin to curdle in ten or twelve minutes and should be tested 

 frequently to ascertain whether the curd is ready for cutting. 

 Testing is done by pushing the finger into the curd at an angle 

 of forty-five degrees and then raising the finger. If the curd 

 breaks clean across the finger, leaving no flakes, it is ready. 



Cutting. — If possible use a regular cheese knife, one with a 

 horizontal blade and one w^itli a perpendicular blade, in cutting 

 the curd. First cut the long Avay of the vat, then crosswise, 

 until the curd is in one-half inch cubes. 



Stir the curd gently for three minutes, heat to ninety-eight or 

 one hundred degrees F., stirring while heating, and then hold 

 for forty minutes. When the curd shows fine silk-like threads 

 three-quarters of an inch to one inch long when rubbed on a 

 clean hot iron the salt should be applied. Usually three ounces 

 of salt for every ten pounds of curd is sufficient. Too much salt 

 makes the cheese dry and retards curing, Avhile too little salt 

 may cause rapid ripening and ''off" flavors. The salt should be 

 thoroughly stirred through the curd and allowed to dissolve 

 before the curd is put into the mold. 



Molding. — The mold is filled by taking double handfuls of 

 curd and pressing gently until the mold is full and Avell rounded. 

 Any tin or wooden receptacle is satisfactory^ for molding, pro- 

 vided there are holes in it to let the whey out. The ordinary 

 size of mold used is eight or ten inches in diameter and three 

 inches thick. After the cheese has been in the mold a short time, 

 remove, turn it upside down and replace it in the mold. After 

 putting on the mold cover, the cheese is ready for the press. 



Pressing. — A simple but efficient cheese press can be made out 

 of an old wagon tongue. Nail a two-by-four on the wall about 

 three feet from the floor. The cheese mold is then placed on a 

 strong box a few feet from the wall and the wagon tongue rested 



