1358 
C'Ae RURAL NEW-YORKER 
Cheese from Skim-milk 
Part II. 
CHEDDAR CIIEE.'^E. 
Cheddar cheese is the common yellow 
chee.se of commerce that is so widel.v used. 
It is much more difhcult to make this type 
of cheese than any of the soft cheeses, and 
more milk is required to make it worth 
while. The practicahility of makinjr this 
cheese in the home is therefore confined 
largely to the farm home. In making 
this type of cheese a regular jacketed vat 
is very convenient since the temperature 
can be controlled so nicely. On the farm 
where cheese is made only occasionally 
such a vat would he an unnecessary ex- 
pense. A tub, large pail or clean new 
washboiler make satisfacto’'y receptacles 
in which to make the cheese. 
r’OAGUi.ATiNG THE MiLK.—Clean fresh 
milk must be used. The milk is poured 
into the wash boiler and then set on the 
stove and heated gradually to SO degrees 
F. A thermometer should be hung over 
the edge of the boiler so that it is con¬ 
stantly in the milk. Care must be taken 
to watch the temperature carefully and 
not heat above SO degrees F. About 2% 
good sour milk should now be added to 
the cheese milk. Set the milk back on the 
stove where the temperature of the milk 
remains at about 80 degrees F. Let the 
milk .set for an hour or two. The ne.xt 
step is to add the color. Cheese color is 
necessary; butter color will not do. Add 
about one-half teaspoonful for each 50 lbs. 
of milk. Stir the color into the milk. 
In Summer it will hardly be necessary to 
use color. Enough rennet should now be 
added so that the milk will curdle in 20 
to 30 minutes. This means about 1% 
teaspoon to 50 lbs., or si.x gallons of milk. 
Dilute the rennet in a cupful of cold 
water and stir it into the milk. After 
a minute or so of stirring the milk should 
remain untouched until it has “set.” If 
rennet tablets are used in place of the 
extract, follow the directions on the box. 
Cutting the Curd. —The curd should 
not be cut until it is rca.souably solid. To 
test 'wh^n it is ready insert the forefinger 
into curdled milk at an angle of 45 de¬ 
grees, then slowly lift the finger. If the curd 
splits smoothly over the finger it is ready 
to cut. In the cheese factory special 
knives are used to cut the curd into half- 
inch cubes. 4410 curd can be cut reason¬ 
ably well by using a long-bladed knife and 
cutting both ways of the boiler, so that 
the curd is cut into strips about one-half 
inch on a side. For cutting the strips of 
curd into cubes use a wire bread-toaster 
or something similar. 
Heating tite Curd.— In order to make 
the soft pieces of curd firm and expel the 
moi.sture from them, the curd must be 
gradually heated in the whey. The best 
way to do t^is is to dip out some of the 
whey which will have formed after the 
curd is cut, and heat thi.s whey to about 
1.35 degrees F. This heated whey is then 
poured back into the boiler and the whole 
mass is stirred gently with the hands. 
The temjjerature of the curd should be 
raised three or four degrees at 5 to 10 
minutes intervals, until it is rai.sed to 100 
degrees F. This will take about an hour. 
The process is completed by taking out 
some whey, heating it and putting it 
back into the boiler, and so on until the 
desired temi)erature is reached. This 
could be done by .setting the whole boiler 
full of whey and curd on the stove, but 
there would he a great danger of raising 
the temperature too rapidly. Care must 
be taken to keep the curd stirred with the 
hands during the heating process, so that 
it does not mat or stick together. It may 
be necessary during the heating occa.sion- 
ally to ppll apart little chunks of matted 
curd that form. When 100 degrees F has 
been reached, allow the curd to remain in 
the whey for an hour or so to develop 
acidity. Stir occasioualy and do not lot 
the temperature drop below OOadegrees F. 
Heat a smooth piece of iron in a flame 
and touch a piece of curd to it, gradually 
pulling it away. If th.-it strings out one 
half inch to an inch, the whey can be 
drained from the curd. To do this dip 
the whey and curd into a cheesecloth bag. 
I'ut the curd back into the warm boiler 
and stir to keep it from matting together. 
The temperature of the curd should now 
be about 85 degrees F. 
Salting and IIooping. —8alt at the rate 
of three ounces to 50 lbs. of milk used. 
The salt should be stirred into the curd 
and allowed to dissolve for 15 minutes. 
If the cheese is regularly made on the 
farm it will be found most satisfactory 
to secure cheese hoops. They can be pur¬ 
chased from dairy supply houses in almost 
any size desired. A local tinsmith can 
abso make a .satisf.actory hoop out of 
heavy tin or galvanized iron. A well- 
made tin pail with straight sides may be 
used for a hoop. Ilole.s are punched in 
the bottom to allow the whey to escape. 
The pail is then carefully lined with 
cheesecioth and the curd is dippe<l into it. 
Fold the chee.secloth down evenly over 
the top and place a follower (a round 
wooden block of the same diameter as 
the hoop ) on top of the curd. Add enough 
more blocks so a lever when laid across 
the top will be well above the top of the 
hoop. Insert one end of this lever under 
a block of wood fastened to the wall, or 
fasten it to the wall with a strong hinge. 
Hang a weight on the other end such as a 
pail of bricks. This makes the press. In 
10 or 12 hours take the cheese out of the 
press and remove the cheesecloth and trim 
off any rough edges. If the particles of 
curd have matted together properly the 
cheese should now tear apart like the 
meat from a chicken breast. Cut a 
bandage out of a piece of chee.secloth that 
will go around the chee.se and lap over a 
little : also one that is wide enough to fold 
down an inch or so over the ends of the 
cheese. Cut out two circles of cheesecloth, 
■one for each end of the cheese. Wet the 
bandage and circles and stick them on the 
cheese. Put the cheese back in the press 
with ends inverted. Allow it to remain 
10 or 12 hours longer. By this time it 
may be taken from the hoop and placed 
in the curing room. 
Curing the Cheese. —This is really a 
most important part of the process. The 
conditions in the curing room for satisfac¬ 
tory curing are plenty of moisture and 
coolness. A cellar is probably the best 
place to cure homemade cheese. At first 
the cheese should be turned on the curing 
shelves every day. Should they become 
moldy wash the chee.se and shelves with a 
strong salt brine. After the chee.se has 
been on the shelf a few days it is an e.x- 
cellent plan to remove the bandage and 
coat the cheese with melted parafliu. 
This keeps the molds out and keeps the 
moisture in the cheese. The cheese must 
be cured until it loses its rubbery texture 
and is soft and pliable. This will prob¬ 
ably take two or four months, depending 
on the manufacturing methods and the 
temperature of the curing room. 
In making this cheese the first trial 
November 24, 1017 
may be a failure in some respect, but 
by practice the fault can be corrected. 
The yield will run from 9 to 12 pounds 
per 100 pounds of milk, depending princi¬ 
pally on the richnes.s of the milk and to a 
certain extent on methods H. f. j. 
Crops and Farm News 
Corn (old), per bu., .$2.25: bran, per 
cwt., from .$2.10 to $2.50: oats, per bu., 
75c; middlings, per cwt., $2.60 to ,$2.90; 
cottonseed meal, ,$2.65, Butter. .35 to 
40c. No sale for horses. Hogs very 
se.'irce. Hay crop very light. Corn fod¬ 
der badly frosted. Wheat, not much 
sown this time. g. a. c. 
Hardin Co., Ky. 
I^gs, 52c: butter, 50c; butter fat. 65 
to 70c per lb., local creamery. \Mieat, 
.$2 bu.: corn, ,$2 bu.; oats, 90e; potatoes, 
81.40 bu., not many for sale. Cabbage, 
2 to .3e per lb. I'he corn crop was good 
in this section. Help is hard to get: lots 
of coin to husk. Dressed pork. 2.3c Ib. 
Bucks Co., Pa. j. h. 
Wheat. .$2; corn ears, double bu., 
$1..35: oats, 60c: buckwheat, $1.50. Beef 
cattle. Oc: cows, $75; hog.s. butchered, 
20c. Butter. 40c. Eggs, 4{)e. Cabbage, 
Ic per lb. Potatoes, $1. s. d. e. 
Center Co., Pa. 
Potatoes, ,$1.,50 to $1.60 per bu.; ap¬ 
ples. $1 to $1.70 bu.: corn and oats, no 
regular price at present. ,t. s. 
Ilerks (’o., I*a. 
The last week in October was rainy. 
Some farmers have commenced husking 
corn, hut corn is not in a very good shape 
to crib. I’liere is lots of soft corn this 
year and not many h()gs to feed it to. 
F.armers are selling their brood .sows and 
going out of the hog business. I believe 
most of the farmers favor government reg¬ 
ulation of corn and hog prices, because 
they could make their hogs heavier if 
they were assured a good price, o. R. r. 
Heury Co., O. 
Apples, per bu.. $1.50 to $2; potatoes, 
$1..50: bo.'ins, per lb., 20c: beef, per lb., 
30 to .35c; pork, ,30 to 45e. Milk, per 
qt., 10c. There are so few apples in the 
orchards hereabouts that many are being 
shipped in, a. S. 
JeffeiNson Co., Pa. 
IMiite potatoc.s, $1.20 to $1.25 per bu, 
of 60 lbs. Onions, $2 per bu. Butter, 
49 to 50c per lb;; eggs, 52c. Wheat, 
$2.10 ppr bu.; rye. $1.70 to $1.80 per bu. 
of 56 lbs. Fresh cows, $70 to $100; 
steers, feeders,-10 to 11c per lb.; bulls 
and heifers, 9 to 10c per ib. Poultry, 20 
to 24c per Ih. Milk at the local cream- 
erie.-^, 6i... to 7c per qt. .\i. n. t. 
Bucks f'o., I’a. 
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coast to coast. 
The Perfection is the 
friend who comes in with=» 
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quickly. He keeps the milk 
clean. He doesn’t howl and swear 
at the switching of the cow’s tail. 
His quiet businesslike ways seem 
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those of the hand milkers. With 
one good man he can milk 30 
cows in an hour. And he never 
quits his job. 
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period of complete release. The 
suction is adjustable to exactly 
suit hard or easy milking cows. 
The Perfection teat cup fits all 
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