CHEDDAR CHEESE 307 



The amount of rennet to be used will depend on 



1. The acidity of the milk. 



2. The strength of the rennet. 



3. The temperature of the milk at setting. 



4. The composition of the milk. 



A sufficient amount should be used to coagulate the milk 

 ready for cutting in twenty-five to thirty-five minutes. Under 

 normal conditions from 2-J to 4 oz. a 1000 Ib. of milk will be 

 sufficient. Before the rennet is added to the milk, it should 

 be diluted with pure cold water at approximately one part of 

 rennet to forty parts of water. This is to make possible the 

 more thorough distribution of the rennet through the entire 

 mass of milk, and prevent its acting on the portions of the milk 

 with which it comes into contact before it can be thoroughly 

 distributed through the entire mass. The milk should be 

 stirred for several minutes thoroughly to distribute the rennet. 

 It should then be allowed to stand without disturbance, except 

 that the surface should be stirred to prevent the rising of the 

 cream until just before the milk begins to coagulate. As soon 

 as coagulation begins, it should stand undisturbed until the 

 process is completed. 



Manipulating the curd 



As soon as the curd is sufficiently firm, it should be cut into 

 small pieces in order to allow the whey to escape. The proper 

 stage for cutting may be determined in one of several ways. 

 One of the most common methods is by inserting the forefinger 

 obliquely into the curd and then slowly lifting it to the surface. 

 If the curd breaks with a clean surface and the whey is clear 

 and without milkiness, it is ready to cut. Another common 

 method is to place the hand on the surface of the curd near the 

 edge of the vat, gently pressing the curd away from the side. 

 If it separates from the side of the vat without leaving any 



