76 CHEESE MAKING. 
160. Stirring the Curd. 
A five-tined fork, with the points turned into little loops to 
prevent catching into the cloth, or sticking into the sink, is a 
very handy tool with which to stir the eurd. It does the work 
thoroughly, and with much less labor than with the hands alone. 
161. Time to Mill. 
The grinding should come about half way between dipping 
the curd and salting it. There should therefore be an hour and 
a half from grinding to salting. During all this time the tem- 
perature should be kept up. 
The curd should take all the acid it will before salting, 
which is indicated by strings about two inches long on the hot 
iron. 
162. Effect of Dry Acid. 
If a fast-curing cheese is wanted, there is all the greater 
reason for giving it all the acid it will take. 
Do not be afraid of getting a sour cheese by giving it all the 
dry acid it will take. If one has gotten all the whey out of the 
curd, there is no danger of a sour cheese. It is acid in the whey 
that makes a sour cheese. 
A tallowy cheese may possibly result from a prolonged mat- 
ting, but this is seldom the case. If the curing room is not 
under control in hot weather the cheese is safer if well devel- 
oped on the racks. If the curing room temperature can be held 
down to 65° F. it will not be necessary to develop so much acid 
on the racks. 
163. How to Expel Gas. 
If the pin holes are not all flattened out by the time the 
maker is ready to salt the curd, it can be put into the hoops and 
pressed up for fifteen minutes. Then take it out and pull to 
pieces by hand or with the fork. This, however, is not neces- 
sary except in very stubborn cases. The gas can usually Le 
expelled by thorough airing and piling. 
164. Steaming Curds. 
The vat or curd sinks should be covered with a heavy can- 
vas cover. A steam hose can be inserted under it in such a 
