FARM DAIRYING 



the previous day's milk properly cared for, it is 

 usually in about the right condition for making 

 cheese in regard to the acidity. 



In factory work much stress is laid on having 

 the milk at a proper ripeness before setting it, and 

 either the acidimeter or the rennet test is used to 

 determine the amount of acid present in the milk. 

 With the acidimeter it should show from .1.8 to 

 .19 per cent of acid; by the rennet test, 20 to 24 

 seconds, when in condition for setting. 



THE VAT 



A large tin, or churn, or new tub ; in fact, any 

 clean vessel which will hold milk and not injure 

 it, will answer as a cheese vat. 



TEMPERATURE OF MILK 

 Heat the milk to 86° by setting it on the stove 

 and stirring, or by placing a clean can of hot water 

 in it. Be prepared to go on with the work, or the 

 milk kept at this temperature may develop too 

 much acid. 



THE COLORING 



If the cheese is to be colored, use a small tea- 

 spoonful of cheese color to 100 pounds of 

 milk (10 gallons). Add the color to a pint of 

 the milk, and stir well into the milk in the vat. 



[231] 



