70 CHEESE Maxine. 
be a tin-lined box with a channel bottom. There should te 
racks in it, and the channel under the racks will leave a place 
for hot water, to keep the curd warm. There should be a faucet 
at the lower end that can be opened to let the whey drain off, 
and then closed to keep the water under the curd. If the racks 
are not used, the eurd will not drain sufficiently ; and if there is 
Fig. 32.—Curd Sink. 
an opening along the bottom, there will be a current of air 
started up around the curd which will thus be cooled. Of course, 
this is just what must be avoided, because the fermentation will 
be checked, if the curd cools down. 
146. How to Fill the Curd Sink. 
When the curd sink is used, the whey should be drawn 
down in the vat till it just barely covers the curd; for while it 
is covered with whey, it will not mat. The curd sink is then 
placed in the lower end of the vat, and the curd dipped over 
onto the racks in the curd sink. All the whey runs through, and 
the curd is left to dry to mat properly. If the curd is tainted, 
