CARE OF MILK ON THE FARM 337 



over the top of the cheese mold with the heavy end caught under 

 the two-by-four, A weight consisting of a bucket full of stone is 

 then hung over the free end of the wagon tongue to add pressure. 



The cheese is then placed in the press, but only one-half of 

 full pressure is applied. This is done by moving the weight to a 

 point midway between the press and the end of the tongue. 

 After a few hours the cheese is removed, placed in warm water 

 for a few minutes, wiped dry, and rubbed smooth with the hand. 

 A linen cloth six inches wide and long enough to go round the 

 cheese is applied, and the edges of the cloth are folded down 

 over the sides. Circular jjieces of cloth are placed on the top and 

 bottom, and the cheese is replaced in the mold and put under the 

 press. Full pressure is applied for twenty hours. 



Curing". — A good place to cure cheese is on a shelf in the cellar. 

 The cheese should be turned and rubbed with the palm of the 

 hand every day for a week or two ; after that twice a week. It 

 should also be wiped occasionally with a cloth and warm water. 

 The temperature of the cellar should be from thirty-five to sixty- 

 five degrees F. and the air fairly moist. 



The cheese will be ready for market after tw^o to four months 

 of curing. The lighter it is salted, the sooner it will be ready ; 

 also, the more it is cooked, the slower it will ripen and the longer 

 it will keep. 



Cottage cheese. — To make cottage cheese, place the desired 

 amount of skim milk in a pail or a "shotgun" can, warm to 

 seventy-five degrees F. and allow it to stand at that temperature 

 until curdled. A thermometer should always be used to deter- 

 mine the temperature. The temperature can be controlled by 

 keeping the can of milk in a tub or sink, filled with water of the 

 same temperature. 



The time required for curdling will depend upon the freshness 

 of the milk.. When a starter or good sour milk is available, a 

 better and more uniform cheese can be made and the time for 

 curdling lessened. About a cupful of starter or good sour milk 

 to the gallon of skim milk is sufficient. AVith that quantity of 

 starter the skim milk will curdle in from ten to fifteen hours, 

 while without a starter fresh milk may not curdle for twenty- 

 four hours or longer. The greater the quantity of starter, the 

 sooner curdling will take place. As soon as a firm, smooth curd 

 has been formed it is ready for cutting. 



Cutting, heating, and stirring.— The curd is cut into one-inch 

 or two-inch squares with a knife. The temperature of the cur- 

 dled milk is then raised to one hundred degrees F. and held for 



