FARM DAIRYING 



In about four hours, or when a nice, firm coagu- 

 lation has taken place, wet a heavy linen hucka- 

 back towel, place it over a dish, and carefully 

 ladle out the curd. Gather up the four corners of 

 the towel and tie rather loosely. Hang to drain. 

 Two or three times during the day untie the towel 

 and scrape down the curd to hasten the drainage. 

 Next morning scrape down again and mix In a 

 little salt. After a little while fill into a small 

 mould, which has been lined with white blotting 

 paper or writing paper. Use a thin-bladed knife 

 to press the cheese in the mould. After it is filled, 

 slip out the cheese and use the mould again until 

 all the curd is moulded. The usual-sized mould is 

 2 inches in diameter by 2J^ inches high. A round 

 spice or baking-powder tin answers. 



The cheeses are fit for eating as soon as finished. 

 They will keep for a week or more in a cool place. 



CAMBRIDGE CHEESE 



Heat I gallon of new milk in an enamelled pail 

 or dish to 95". Add to it 3 drops of cheese color 

 and 1 5 drops of rennet mixed in a little cold water. 

 Stir for five minutes. Let stand for five minutes. 

 Then stir the surface a little to prevent the cream 

 from rising; cover the pail with a cloth and leave 

 it undisturbed* At the end of an hour or an hour 

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