486 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



each 16 gallons of milk is sufficient. 

 Rennet extract is then added at the rate 

 of 1 ounce to each 12 gallons of milk, 

 the rennet being first mixed with about 

 a pint of water. If desired, rennet tab- 

 lets may be used in the place of the 

 extract, one tablet, for each five gallons 

 of milk. The tablets are to be pre- 

 viously dissolved in a small amount of 

 cold water. The milk should be be- 

 tween 86 and 90° F. when the rennet 

 is added. 



After putting in the rennet, the milk 

 should be stirred for a few minutes and 

 then allowed to stand until the curd is 

 solid enough to cut. The curdling 

 should begin in about 12 minutes. As 



cheese should be about 3 inches thick 

 and 10 inches in diameter. After being 

 pressed into the mold it is taken out, 

 turned upside down and replaced in the 

 mold, after which a cover is put on 

 and it is set to press. The simplest 

 form of press for use on the farm is a 

 weighted lever. The full pressure should 

 not be brought to bear upon the cheese 

 at once, but somewhat gradually. After 

 the cheese has remained in the press for 

 a few hours, it should be taken out, put 

 in warm water for a few minutes and 

 then rubbed dry. A piece of linen cloth 

 is wrapped smoothly around the cheese 

 and the cheese is replaced in the mold 

 aud put under full pressure. After re- 



Fig. 312 SHORTHORN DAIRY HERD IN NEW ZEALAND 



soon as the curd breaks readily without 

 leaving flakes on the finger, it is ready 

 to cut. For cutting, regular cheese 

 knives are best, but Alvord and others 

 suggest the use of a wire toaster in an 

 emergency. The curd should be cut in 

 both directions until it is reduced to 

 cubes about the size of kernels of corn. 

 The curd is then gently stirred for a 

 few minutes and heated slowly to a tem- 

 perature of 98 or 100° F. keeping it at 

 this temperature for about 40 minutes. 

 If a handful of curd falls apart after 

 being pressed together, it has been 

 cooked long enough. The whey is now 

 drawn off and the curd put into the 

 cheese mold in double handfuls, press- 

 ing it down gently until the mold is 

 well filled. For ordinary purposes, the 



maining under pressure for 24 hours, the 

 cheese is removed and salted with dry 

 salt or brine, the latter being preferable. 

 Cheese may be left for 2% days in a 

 saturated solution of brine. 



Curing — The cheese is now ready for 

 curing and for this purpose should be 

 placed on a shelf in the cellar. During 

 the curing process it should be turned 

 and rubbed with the hand daily for a 

 week or two, after which twice a week 

 will be often enough. In the process 

 of curing, the cheese should from time 

 to time be wiped with a cloth moistened 

 with .warm water. A moist atmosphere 

 and a temperature ranging from 55 to 

 65° F. are best for satisfactory curing. 

 A cellar not too dry and also not too 

 musty and of an even temperature ia 



