212 



Cream and Soft Cheese Making. 



[JULY, 



in measuring out the rennet for use. One marked in cubic- 

 •centimeters (c.c), sub-divided into ten parts, is the simplest form 

 ■of measuring instrument to use. The comparative measures are 

 as follows : — 



3"55 c.c. (or, roughly, 3*5 c.c.) ... ... ... = I dram. 



I c.c. ... ... ... ... ... ... 17 minims. 



60 minims or drops ... ... ... ... ... = l dram. 



8 drams ... ... ... ... ... ... = I ounce. 



The draining table should have a slightly sloping surface, 

 and be provided with grooved channels for the whey to run off. 

 Hard wood or slate is a good material for the table top. 



A metal scoop or spoon for cutting the curd is also required, 

 as well as moulds, which are usually made of tin, but sometimes 

 of wood. These can be bought at a low price, according to the 

 variety of the cheese. 



The cloths required for draining the cream should be of fine, 

 medium, and coarse texture. They are made of bleached linen, 

 the finest quality of which costs about is. 6d. a yard. 



Among the other articles which will be wanted are boards 

 14 in. by 8 in. by ^ in. in thickness, which should be made of 

 liard wood, of such a nature that it will not impart any flavour 

 to the cheese ; straw mats, which can be purchased or made 

 at home by threading together coarse wheat or rye straw ; grease- 

 proof paper, cut to a suitable shape for the particular variety of 

 cheese ; a wall thermometer to record the heat of the making 

 room ; and a floating thermometer (that has been accurately 

 graduated) for use with the milk and curd. 



The salt used should be pure, free from grittiness, and readily 

 soluble. 



Varieties of Cream Cheese. — Cream cheese may be made of 

 two different qualities, (i) made from double or very thick rich 

 cream, (2) made from thin cream, or cream to which a portion 

 of milk is added. 



Double Cream CJieese. — For the manufacture of this cheese 

 thick cream is necessary. If the milk is separated, the 

 separator should be regulated so that the milk yields 6 to 

 8 per cent, cream ; or, in other words, 6 to 8 lb. of cream from 

 every 100 lb. (roughly, 10 gallons) of milk passed through the 

 separator. The cream as obtained from the separator should be 

 ■cooled to 60 deg. F. in summer, and 65 deg, F. in winter, 



