Cheshire Cheese. 
121 
APPENDIX. 
The Scalding of the Whey, and the Making of Wliey-Butter. 
This process is carried on simultaneously with the making of the cheese. 
The whey which comes from the curd previous to its being salted is 
called the green whey, and that whicli is extracted afterwards the 
thrustings, or white whey. The latter are more or less impregnated 
with salt. As soon as the principal part of the green whey is collected 
in the set-pan, a fire is lighted under it of Cannel coal, crop-wood, 
or olher quick burning fuel. The remainder of the green whey is added 
after the tire is lighted. It is usual to skim off any small particles of 
curd which float on the whey, and give them to the poultry. Whilst the 
whey is heating it is necessary that it should be frequently stirred, or it 
will be liable to burn to the bottom of the pan. When it has attained a 
heat of about 160° or 170°, if any whey is wanted for the family it is 
then taken out. When the whey has reached the heat of 180° it is in a 
fit state for breaking. This may be effected by any simple acid, but it 
is customary here to use sour buttermilk, and with it the thriisfings of 
the previous day. The quantity of buttermilk necessary may be easily 
ascertained. I have only noted what was used in one instance, which 
was 1 pint of buttermilk and 2 quarts of thrustings (which had been 
mixed the day previous to being used, and kept in a tolerably warm 
place to increase the acidity) to 22 gallons of whey. The breaking by 
this method, which is almost instantaneous, has the effect of causing 
all the creamy matter to rise to the surface, from which it is regularly 
skimmed off, and put into a cream-mug. The last skimmings are termed 
jleetings, and are generally reserved for the use of the servants. It is 
necessary, after the breakings are put in, to check or withdraw the fire, 
to prevent the whey from boiling. The refuse whey, after the cream is 
skimmed off, is laded out of the pan for the use of the pigs ; and it is 
generally conveyed by a spout fixed above the pan, which leads to a 
cistern or tub in which the pig-meat is kept. 
The making of butter from ichey-cream varies very little from the 
process of making butter from the cream of milk. The cream is kept for 
three or four days, or until it has become clotted (provincially termed 
calved). Those who make the best whey-butter have a spigot and faucet 
to each of their cream-mugs to let oft' the whey, which in the course of a 
few hours settles at the bottom, and which, if allowed to remain, imparts 
a rank flavour to the cream, and consequently to the butter. The tem- 
perature of the cream, when put into the churn, is generally ascertained 
by the hand ; but if a thermometer be used, the heat which I would re- 
commend is 60°, having found that the best. If it be much higher than 
this, the butter may be expected not only to be soft, but inferior both in 
quantity and quality j and if much lower, the operation of churning will 
be prolonged, and indeed tedious. At this heat the time in churning 
