FARM DAIRYING 421 



cut, while if it breaks into small pieces and ragged, then it is 

 too soft to cut. 



Usually, the time required for the curd to set, from the time 

 the rennet is added, is from three-fourths to one hour. About 

 twenty minutes is required for the milk to curdle. Fully as 

 much time will be required for the curd to set until it is ready 

 to cut. 



Special cheese knives are made for cutting the curd into 

 small squares. For making cheese on a small scale on the 

 farm these are not necessary. A homemade, long-bladed wooden 

 knife may be used. The curd should be cut lengthwise and 

 crosswise into small cubes. A wire toaster is a convenient tool 

 for completing the cutting of the curd into cubes not over one- 

 half inch in diameter. The particles should be as uniform in 

 size as is possible to obtain an even cook or even heating. 

 Heating the curd. 



The curd is not "cooked." It is gradually heated to expel 

 the moisture, and to make the curd firm. At this stage there 

 will be considerable whey. Dip some out and heat it to a 

 temperature of 135° F. Then gradually pour it back and mix 

 it very gently with the contents of the vat. Do not allow the 

 curd to mat. Keep the particles separate by gentle stirring. 

 If roughly handled, while the curd particles are soft, much of 

 the fat will be lost in the whey. 



Pour in only enough hot whey to raise the temperature of 

 the whole 3 or 4 degrees, then gently stir for five minutes. 

 Add hot whey again to increase the temperature 3 or 4 degrees 

 more and stir five minutes. Continue this until the tempera- 

 ture has reached about 100° F. It will thus require about 

 thirty to forty minutes to bring the temperature from 8G° F. to 

 100° F. Allow the curd to remain at this temperature till the 

 curd is cooked through. When this is done, the curd is so hard 

 that when a handful of it is squeezed, and when the grip again 

 is released, the curd particles will not stick together. 



