FARM DAIRYING 419 



There are also several varieties of soft or fancy cheeses which 

 may profitably be made on the farm, some of these from skim- 

 milk, and whose manufacture works well with farm butter- 

 making or the sale of cream. 



The methods applicable for cheese-making on the farm differ 

 somewhat from those used in the factory. Those suitable for 

 making cheddar or American cheese are given by Larsen and 

 Jones as follows : 



Methods for making cheddar cheese on the farm (Larsen 1 and 



Jones). 



For cheese-making it is extremely important that the milk 

 be produced under the most sanitary conditions, and that it be 

 cooled as low as possible without freezing at once after it is 

 milked. 



It is also important that the milk be made into cheese at 

 least once each day. It is best if the cheese can be made at 

 once after milking. 

 Coagulate milk with rennet. 



A regular cheese-vat having a jacket for heating and cooling 

 the milk is the best as a container of the milk. Such a vat is 

 not always obtainable on the farm. A clean sanitary tub, or 

 even a wash boiler, may be used . The milk should all be strained 

 through two thicknesses of cheesecloth as it is poured into the 

 cheese tub. 



Then bring the whole amount of milk to a temperature of 

 85 F. If the milk is heated on a stove, great care should be 

 taken not to heat too rapidly, nor to too high a temperature. 

 A good way is just to warm a small amount and then mix it 

 with the whole. No part of the milk should be heated to a 

 higher temperature than 120 F. A higher temperature than 

 this will interfere with the proper curdling of the milk. 



1 So. Dak. Bui. 164. 



