FARM DAIRYING 



makes the curd into cubes from a quarter-inch to 

 a half-inch square, according to the knife used. 

 For factory work the quarter-inch wire knife is 

 highly recommended. While more tedious, a long- 

 bladed carving knife or a thin-bladed sword an- 

 swers the purpose. First cut lengthwise into strips 

 one-third inch wide, then crosswise the same, 

 then horizontally as well as you can. Begin stir- 

 ring gently and continue the cutting, if the carv- 

 ing knife is used, till the curd is of uniform size. 



COOKING 



While the stirring is going on, heat may be 

 slowly applied. The vat may be set in a vessel 

 holding warm water, or a clean can filled with hot 

 water may be put into the vat. After the whey 

 has separated pretty well from the curd, a pailful 

 may be dipped out and heated to 130° to 140°'. 

 Do not have any curd in the whey. The warm 

 whey is returned to the vat, and in a little while 

 more whey may be dipped out and heated. Half 

 an hour should be taken to get the curd heated to 

 98°. If heated too quickly the curd does not ex- 

 pel enough moisture, and a weak-bodied cheese is 

 the result. It is a bad fault to get the curd too 

 warm. After it is brought to 98° it is not neces- 

 sary to stir continuously, but it must be frequently 



,[233] 



