CHEESE MAKING 63 



slanted at an angle of 45 degrees. Cut first with 

 horizontal knife, then with perpendicular knife. 

 Wire stringed knives are preferable. Cook curd by 

 heating at from 95 F. to 100 F. until it is of a rub- 

 bery consistency, grits between the teeth, or strings 

 threads one-eighth inch long when touched to a hot 

 iron. This usually requires one and one-half hours 

 from time rennet is added. Stir continuously while 

 cooking to prevent matting together and assist curd 

 in heating evenly. Draw off whey and allow curd 

 to mat by placing on curd rack for five to ten minutes 

 until firm enough to handle, then pile the curd about 

 six inches deep and allow that to drain from under- 

 neath the rack. An even temperature of 95 F. to 

 100 F. must be maintained to keep up fermentation. 

 After ten to fifteen minutes the curd will have matted 

 and can be cut into blocks which are frequently 

 turned. These should be about six inches wide. 

 Turn the curd so as to facilitate expulsion of whey, 

 and when it has a meaty consistency similar to that 

 of a chicken's breast it is ready to mill. Mill when 

 the curd becomes flaky and shows from one to one 

 and a half inch acid (strings one to one and a half 

 inches long) on the hot iron. If curd has been 

 tainted it may be improved by washing with water 

 at a temperature of 105 F. before milling. 



There are numerous kinds of curd mills, including 

 the Pig, Pohl, McPhearson, Kasper, and the Knife. 

 The Kasper rotary mill, however, is generally used. 

 The milling should be done about an hour and a half 

 after drawing whey, and the salt added about an 



