'UNIVERSITY 



OF 



MAKh\G THE CHEESE. 99 



stove, by setting the vessel containing the curd and 

 whey on the stove, or by heating some of the whey to 

 the desired temperature, and adding it to the whole 

 mass. 



MAKING THE CHEESE. 



The milk for cheesemaking should be clean, sweet, 

 and of good flavor. When at a temperature of 84 to 86 

 degrees, add the rennet at the rate of six to eight 

 ounces per 1,000 pounds milk, or at the rate of about 

 four to six teaspoonfuls per 100 pounds (10 gallons) 

 of milk. The rennet should be diluted in about a 

 cupful of cold water, and then be thoroughly mixed 

 through the milk by stirring with a dipper for three 

 to five minutes. The milk should now be allowed to 

 stand perfectly still until coagulation takes place. 

 This is determined by inserting the forefinger carefully 

 in the curd, then break on top with thumb, and raise 

 the forefinger carefully. If the curd breaks clean over 

 the finger, it is ready to cut. If using curd-knives, 

 cut once with the horizontal knife, and twice with the 

 perpendicular so as to have the curd in cubes. When 

 cutting with an ordinary knife, cut the curd as care- 

 fully and evenly as possible into small pieces. In 

 about five minutes after cutting, commence stirring 

 the curd very gently, and continue this for five or ten 

 minutes, when heat should be applied and the whole 

 mass cooked to 94 or 96 degrees. It is important 

 to keep the curd in motion while heating to prevent 

 scorching of the curd, and in order to secure uni- 

 form cooking. In about two hours after the rennet 

 has beon added, the whey may be run off the curd, 



