30 



The Story of Cheese 



stir gently with a spoon for 1 minute at 5-minute intervals. 



"At the conclusion of the heating, pour the curd and whey into 

 a small cheese-cloth bag (a clean salt bag will do nicely) and hang 

 the bag in a fruit-strainer rack to drain, or the curd may be poured 

 into a colander or a strainer over which a piece of cheese-cloth has 

 been laid. After .5 or 10 minutes work the curd toward the center 

 with a spoon. Raising and lowering the ends of the cloth helps 

 to make the whey drain faster. To complete the draining tie the 

 end of the bag together and hang it up. Since there is some danger 

 that the curd will become too dry, draining should stop when the 

 whey ceases to flow in a steady stream. 



"The curd is then emptied from the bag and worked with a 

 spoon or a butter paddle until it becomes fine in grain, smooth, 

 and of the consistency of mashed potatoes. Sour or sweet cream 

 may be added to increase the smoothness and palatability and 

 improve the flavor. Then the cheese is salted according to taste, 

 about one teaspoonful to a pound of curd. 



"Because of the ease with which the cheese can be made it is 



Lifting the Cloth back and forth to facilitate draining 



