258 DOMESTIC ANIMALS, DAIRYING, ETC. 



cream or fat to escape with the whey. Then let stand at this tem- 

 perature, stirring it occasionally to keep from packing, until the curd 

 is so firm that when squeezed gently in the hand and the hand 

 opened, it will separate into particles again. The whey should have 

 a slightly acid taste. Then dip the curd into a basket lined with 

 cloth, to cool and drain. 



Salt. Salt the curd after it is drained, using 4 ounces of salt to 

 10 pounds of curd, mixed in carefully but thoroughly; or salt by 

 brine bath or rubbing, after pressing. 



Pressure. The pressure must be gentle at first or the milk fat 

 will run out, thus leaving a poor cheese. Increase the pressure grad- 

 ually, and in a few hours take the cheese out, turn it, rearrange the 

 bandage, and press as before. 



Curing. This is a very important part of cheese making. The 

 room for curing (and it may be in a basement or cellar if the condi- 

 tions are right) should be, first of all, capable of being kept at an 

 even and medium temperature. From 50 to 60 F. is now regarded 

 as the best for domestic purposes, although the time in curing may 

 be somewhat lengthened thereby. The cooler the room, the slower 

 the curing. If the room at any time gets much warmer than 65, 

 even for a short period, the cheese is likely to be permanently in- 

 jured. The room should be fairly dry, but not too dry, and, while 

 being well ventilated, should be free from currents of air. If too 

 dry or subjected to dry currents, the cheese will lose weight and be 

 apt to crack. Great care must be taken to keep out all flies. The 

 bandage should be greased and rubbed and the cheese turned over on 

 the shelf every day or two for a month ; later this need be done only 

 once or twice a week. If the cheese should crack, paste strips of 

 cheesecloth or stout paper over the openings. (Agr. Dep. F. B. 

 166.) 



Pot Cheese. A toothsome and nutritious article of food is made 

 from sour skimmed milk or buttermilk by allowing the casein to 

 coagulate by the action of acid already naturally formed, and then 

 expelling the water by the aid of heat. A considerable number of 

 products, locally distinct and different in the degree of dryness of 

 the curd, are made in this way. The general process of manufacture 

 is to take sour buttermilk, or skimmed milk which has coagulated, 

 heat it gently from 85 to 125F., according to circumstances, and 

 drain off the whey through a cloth strainer. Then reduce the tex- 

 ture of the resulting curd by kneading with the hands or a pestle ; 

 salt is added, and the product is improved by the addition of a small 

 quantity of cream or butter. Some persons consider it an improve- 

 ment to season by the use of one of the more common spices, as nut- 

 meg, caraway, etc. It is largely made only for domestic consump- 

 tion, but in most cities and villages, especially during the summer 

 months, there is a considerable demand for fresh cheese of this sort, 

 and its manufacture is often a source of revenue to factories suitably 

 located. It is usually sold and eaten in a fresh state, but it may be 

 subjected to certain curing processes, which quite materially change 

 its character and which vary widely in different localities. This 



