FARM DAIRYING 



mushy nor dry. The flavor should be that of 

 mildly sour milk, with an entire absence of a bitter 

 taste or objectionable flavors. 



DOUBLE-CREAM CHEESE 



This cheese is exceptionally rich in fat; Is of a 

 very smooth texture; and is delicious, spread on 

 crackers or eaten with bread. 



The cream may be sweet or very slightly sour. 

 Heat to a temperature of 60° to 65°. To 20 

 pounds (2 gallons) of cream add one dram of 

 rennet (a teaspoonful) diluted in a little water. 

 Stir well. In about four hours the cream wiU have 

 coagulated. Pour it into dry cloths placed over 

 bowls. Then hang up to drain in a cool, draughty 

 place. The cloths should be of close duck and 

 should be dry. It is advisable not to put very 

 much curd in one cloth, as it is liable to develop 

 too much acid before draining is complete. 



In two or three hours open the cloth and scrape 

 down the sides. Hang up again. Repeat the 

 scraping at intervals of about three hours, till the 

 cheese is firm enough to mould. The drain- 

 ing may be hastened by scraping down more 

 frequently. 



When the cheese Is ready to mould it should be 

 of a stiff, putty consistency, but not sticky. Salt 



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