American Agriculturist, April 12,1921 
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More About Cheese Making 
Home “Make” Saves Money and Surplus Milk 
AGREE with the By H. W. 
American Agricul¬ 
turist of March 15 that to make up a 
bit of cheese at home is an excellent 
way on the farm of utilizing surplus milk. 
Especially, may I add, when milk prices 
hug around $1.80 to $2.00 while brother 
farmer buys “to the store” cheese at .40 
to .45 per pound, and take it as you can 
catch it. 
I wondered after reading this mighty 
pertinent article if the American Agri¬ 
culturist as well as many readers among 
dairymen would not welcome some further 
helpful suggestions on “making” from an 
ex-cheese maker who has “done time” 
both in factory and on the farm. Indeed 
I think if there is one striving, struggling 
soul on this earth that just now needs all 
the help that comes his way it is the 
farmer. Why do they call him “dirt 
farmer?” I want to answer “It is be¬ 
cause he takes more dirt” for what he 
gets out of it than any other mortal on 
top of the sod. But let’s get back to the 
“good old American Agriculturist,”— 
the paper dad used to take and now my 
son. 
Start on a Small Scale 
Now about this cheese making—why 
you’ll say it’s fun once you get “goinY 
Start on a small scale with not over say 
twenty to thirty quarts of fresh sweet 
milk and “Watch your step.” It Is 
advisable to first “air out" fresh milk to 
get rid of the animal odor always present 
when drawn from the cow. A good 
“vat” in which to “set” and work a small 
amount of milk is a clean galvanized wash 
tub. The work should be done in a warm 
room and the tub of milk may rest on a 
vftish bench or box or convenient size. 
If the milk is not up to 85 or 86%, pro¬ 
ceed to warm it by dipping some into 
milk pans and after warming _ on stove 
turn back into tub until it registers this 
Steps in Making Home Made Knife 
temperature, then stir in the rennet 
according to directions. 
Let it stand until thick enough to split 
over finger when inserted and lifted 
“flat ways.” Cut at once but carefully 
into 34 to Yz inch cubes (particles broken 
up very fine are “lost in the whey”). 
How to Make a Home Made Knife 
The “cutting” of the green curd may 
be called one of the “particular points” 
of the process. To cut into cubes as 
above stated, is the factory rule. How¬ 
ever with “home equipment," cutting 
into cubes et cetera is allowable, being 
careful not to “mush” the curd more than 
is absolutely necessary. A knife (or 
knives) especially made is most desirable. 
A home-made one, as shown above, can 
be easily constructed from some wire and 
a block' of wood. The frame part, figure 
1, consists of good stiff wire the size of 10 
penny nails or a bit larger, cut and formed 
as indicated, with ends bent and driven 
into block and further secured thereto 
by small chicken wire staples, figure 2. 
The center cross wire is also of the same 
size. The two other cross wires as well 
as the several parallel perpendicular 
wires are fine copper, No. 18 or 20, 
spaced about % inch apart. These are 
fastened to the head-block by beiiig bent 
about round-headed screws (placed dodg¬ 
ing), as shown in figures 2 and 3. These 
perpendicular wires are drawn quite 
taunt and wound around lower cross bar 
BOLLES of frame, all wires to 
have a drop of solder 
applied at points of contact or where 
they cross one another. This type of 
knife may be made in almost any 
proportion to suit convenience of the 
maker, but not advisable for perpendicu¬ 
lar wires to be more than one-half inch 
apart. 
In using the knife cut “lengthwise and 
crosswise” then carefully hand-stir once 
around and then immediately cut cross¬ 
wise again. If you have taken pains, the 
cutting will he quite well completed. 
Stirring and Cooking 
Now roll up your sleeves and gently hand- 
stir the mass a few minutes, loosening all 
portions clinging to sides and bottom. 
After about ten minutes let stand for the 
“curd” to partially settle and you are 
ready to proof'd with the “cooking.” 
Carefully dip out some of the whey into 
milk pans to warm and turn back, same 
as done with the milk, hand-stirring 
(betwix times) to keep curd from settling 
together into solid mass. Continue thus 
leisurely for say one half hour or a little 
more. By this time “vat” should be 
gradually brought up to 98 degrees. 
Hold at this temperature, continuing 
hand-stirring until particles of curd 
squeeze in the hand, separate quite freely 
when released. 
Now you are ready to “draw the whey” 
—another of the important steps. This 
can be done in various ways, but suppose 
we try this one. Have ready one or more 
large sacks (about size of grain bag) made 
of cheese elotb; set sack into another tub 
or washboiler along side your “vat.” 
Now take large dipper or basin and dip 
or pour carefully into sack first the clear 
whey and then the curd and then by some 
means (you have before hand provided) 
suspend sack over the tub to drain. Per¬ 
haps on a rack made of slats so the posi¬ 
tion of bag can be occasionally changed 
to facilitate drainage and to prevent the 
curd from settling together into a solid 
mass. When “surplus whey” has been 
worked out return curd to empty vat and 
work it up with the hands into “crumbs” 
ranging in size from kernels of corn to 
marbles. Then stir in the salt as per 
directions given in the American Agri¬ 
culturist of March 15. 
Improving the Press 
The press there sketched is a good one, 
embracing the lever and weight method; 
it is of the “continuous pressure type”; 
it also possesses the advantage of eco¬ 
nomical construction. However, I would 
suggest that instead of the hoop sitting 
in a basin to catch the wliey it might 
instead simply rest on a plain piece of 
board so arranged with just enough slant 
so the whey c-ould readily run away 
from the cheese and the drip caught in a 
pail or pan below. 
Cheese may be pressed in the bandage 
or if preferred the curd may be filled into 
the hoop and pressed for a few hours 
without bandage; then the cheese turned 
out of the hoop and the bandage (a snug 
fit) drawn down over it. After which 
return to press until next day. If after 
pressing is completed you find openings 
in the rind, place cheese back in press 
and turn a few dipper fulls of hot water 
over it and leave in press another hour. 
It is desirable to have a perfect rind to 
exclude flies, mould, et cetera. 
Where and How to “Cure” 
A good “curing room” for new cheese 
would be one comer of a clean cellar free 
from any odors that, would be imparted 
to the cheese to its detriment. If cheese 
bandage cloth is pressed on the “face” 
as well as the sides of the cheese they need 
no wrapping in paper or rubbing with 
butter or grease. Place on plain board 
shelves (protected from mice and rats) 
sufficiently elevated to be handy and 
secure ventilation. They should be 
(Continued on 'page 377) 
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