lOB 



THE STORY OF MILK 



vat long enough to pack firmly together, stirring once 

 in a while until by smell arid taste (if not also by acid 

 or hot iron tests) it appears to be sufficiently fermented 

 for the whey to be drawn, a condition that can only be 

 learned by experience. This will 

 be about two or three hours from 

 the time the rennet is added. 



Draw the whey and press more 

 out of the curd with the hands. 

 Let the curd mat and break it up 

 alternately several times; finally 

 crumble and pulverize it and keep 

 it stirred with the hands, adding 

 salt at the rate of three to four 

 ounces to the curd from 100 lbs. 



1 



a:. 



Diagram of lever press 



Combined screw and 

 lever press 



of milk and continuing the stirring until the curd is 

 cooled down to below 80°, when it should be packed 

 into the hoop and put to press. This salting and cooling 

 may take another hour. The hoop may be made of 

 wood or heavy tin of any size desired, with a loose fol- 

 lower of wood. The sides and bottom should be per- 



