SOFT AND FANCY CHEESE MAKING 179 
As a rule, it is desirable to have the draining com- 
pleted in about three hours, the temperature during this 
process being maintained at about 70 degrees F. Apply- 
ing moderate pressure will hasten the draining and is 
recommended for best results. As soon as the curd has 
sufficiently drained, salt is added at the rate of one ounce 
to every five or six pounds of cheese. The cheese should 
be thoroughly kneaded with the hands to distribute the 
salt evenly and to give it a smooth consistency. It is 
now molded into cylindrical packages, 134x234 inches, 
weighing one-fourth of a pound. These cylindrical 
masses of cheese are first wrapped in thin parchment or 
oiled paper and then wrapped in tin foil. These pack- 
ages usually retail at five cents each. 
Starter Method. When starter is used a better flav- 
ored and more uniform cheese is possible. The starter 
may consist of well thickened whole milk allowed to 
sour in a natural way, but whole milk soured with pure 
culture of lactic acid bacteria is preferable. Where pure 
cultures are used the whole milk intended for starter 
should be pasteurized before inoculating it with the cul- 
ture. 
When starter is used the cheese is made as follows: 
Add at the rate of one pound of starter to four pounds 
of fresh whole milk. The mixture should have a tem- 
perature of about 80 degrees F. Next add at the rate 
of one-half tablespoonful of rennet extract per hundred 
pounds of milk, mixing the rennet with the milk as 
previously explained. When thoroughly curdled, which 
usually requires about one hour, the curd is ready to 
drain. The rest of the process is carried out the same as 
when no starter is used. 
