4 BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE. 
terial will outlast several of those made from ordinary cheesecloth. 
To make a cloth of suitable size for a drain rack 3 feet wide, 6 feet 
long, and 12 inches deep, it is necessary to have two pieces of 36-inch 
material 3 yards long, which are sewed together at the middle with 
a treble flat seam and the edge hemmed to prevent raveling and un- 
necessary wear. 
CURD KNIVES. 
Two kinds of knives are used. One, which cuts the curd into hori- 
zontal layers about ‘one-half inch thick, has metal strips or wires 
fastened horizontally to a frame. This knife is used by drawing 
it through the curd the long way of the vat. The second knife, which 
cuts the layers first into half-inch strips the length of the vat and 
then into cubes, has its strips or wires fastened vertically. The first 
cutting with it is done by cutting across the vat and then the long 
way of the vat. 
CURD PAIL. 
When the curd is to be dipped from the vat, a curd pail, whose 
side opposite the handle is flat, is more convenient than the ordinary 
round pail, because the curd at the bottom can be scooped up more 
easily. 
VAT WHEY STRAINER. 
The strainer commonly used is of metal, cylindrical in shape, about 
5 inchesin diameter, with a spout at the bottom which just fits the 
spigot opening. The strainer is placed in the vat with the spout in 
the spigot, which allows the whey to drain off, leaving the curd. 
METHOD OF MANUFACTURE. 
RIPENING THE MILK. 
The object of ripening is to obtain the characteristic mild, sour- 
milk flavor and to develop the acidity necessary to coagulate the 
milk and bring about a separation of the whey from the curd when 
the coagulated milk (or coagulum) is heated. The temperature of 
ripening depends upon the time at which the cheese is to be made and 
the quantity of starter added. 
Fresh milk should be set at a temperature which produces a firm, 
smooth, uniform curd at a time when it is desired to cut the curd. 
The ripening can be regulated by the temperature at which the milk 
is set and the quantity and kind of starter used. Experience soon 
will show the right combination of starter and temperature to be 
used for best results under existing conditions. A good, active, clean- 
flavored starter should be added at the rate of about 5 per cent of 
the skim milk and the milk allowed to set at a temperature of 60° 
or 70° F. This usually gives a smooth, uniform curd in from 6 to 12 
hours. In case the milk is to be made into cheese the day it is re- 
ceived, a larger percentage of starter and a higher temperature for 
holding should be used to obtain the proper condition of curd. 
