FINISHING 373 



curdled, not too thick, it should be cut into little squares or 

 cubes by means of an ordinary knife or a wire bread toaster may 

 be used if a larger quantity is being produced. This done, the 

 temperature of the entire mass should be raised, either by heat- 

 ing on the stove or by pouring hot water into the curd mass. 

 This is done for the purpose of " cooking " or hardening the 

 curd. Water should not be added when the heating can be done 

 the other way, as it removes flavor. The temperature should be 

 raised slowly with frequent stirring until a temperature of from 

 115 to 125 degrees has been reached. The lower temperature 

 would be used with very sour milk, the higher with milk not 

 so sour. If, however, the milk is really not sour enough when 

 the heating is done it will produce a rubbery mass, one not 

 usually favored. The effect of high acid is to produce dry hard 

 curd; the effect of high heat is to produce rubbery curd; the 

 effect of long-continued heat is to produce a hard curd. The 

 total time of cooking will require from twelve to eighteen 

 minutes. At this point experience only can indicate just when 

 to stop the cooking process. The curd should be fairly firm but 

 not hard. The whey is removed most easily by pouring the 

 entire mass into a cheesecloth bag, and permitting it to hang 

 until thoroughly drained. A better way, however, is to wash 

 the curd in cold water as soon as the cooking is complete. This 

 cools and washes the curd, and it keeps better. 



Finishing. — After the moisture has been fairly well, but not 

 wholly drained or pressed out, the curd may be thoroughly 

 worked up by means of a ladle, or if rather firm, by hand. Many, 

 however, prefer that the curd remain in large flakes and lumps 

 rather than in fine form, in which case the curd should be cut in 

 large squares, stirred carefully, and mixed with a silver fork 

 gently. During this mixing process the salt should be added, and 

 if desired, a small quantity of pepper, preferably white pepper. 

 At this point cream may be added to further increase the tasty 

 quality and food value of the cheese. When thoroughly mixed 

 to an even consistency it may be made up into little patty-cake 

 balls by rolling in the hands or, if desired especially for market, 

 may be printed the same as butter into pound prints, and 



