The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins.
- Albert A. Hopkins
- Date:
- 1910
Licence: Public Domain Mark
Credit: The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins. Source: Wellcome Collection.
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![(Cheese Making) (Cheese Making) folded over it so as to form a sort of press bag. These bags or packages are laid in a perforated box with boards be¬ tween them, and when the first flow of whey stops the top board is loaded with a weight of some kind. This pressing takes sixteen to eighteen hours, as a rule; it should continue until whey ceases to escape. The curd is then spread on a large table and worked and kneaded by hand, while adding enough cream to give it a uniform smooth consistency ; after this it is left on the table some hours to become firmer. The molding may be done by taking in the right hand enough curd to make a cheese, placing it on a piece of paper and rolling it into a small cylinder. If many of the little cheeses are to be made, a suitable molding apparatus should be pro¬ vided, which may be constructed substan¬ tially as follows: A form, or mold, is made by taking an open tin box or pan of a depth corresponding to the length of the cheeses to be made, the bottom of the pan or box having a convenient number of circular openings into which tin cylin¬ ders of the desired dimensions have been soldered. To form the cheeses this mold is placed bottom uppermost on a sheet of perforated tinned steel somewhat larger than the mold and supported by short feet, so that it may stand on a table. By the aid of a wooden piston each cylin¬ der may be lined with a roll of paper. The curd is then dumped on top of the mold, pressed into the cylinders and struck off smoothly with a piece of board. The whole “form” is then lifted carefully, leaving the cheeses in their paper wrap¬ pings on the perforated tin plate. They are then ready to be packed for the market. This cheese, as analyzed by Pourian, has 55 per cent, water, 30 per cent, fat and 15 per cent, casein, etc. One dozen weigh about 2 pounds. (These descriptions of Neufchhtel and cream cheese are taken from J. H, Mon¬ rad’s book, entitled “The A B C of Cheese Making.”) English Cream Cheese. — Very thick cream is poured carefully into a linen bag and this hung up, with a basin under¬ neath to catch the whey, in a cool room or cellar. The air in the room must be pure, as the cream easily absorbs odors. When the whey is partly drained off the bag is twisted tight and bound so as to dry the curd more; then, after twenty- four to forty-eight hours, according to temperature and the consistency of the cream, the “cheese” is ready to eat, and may be molded as desired. This is hardly cheese, as no rennet is used. Perhaps it should be called a “sour cream curd.” French Cream Cheese.—Enough rennet is added to the morning’s milk, set in a jar at a temperature of 70° F., to coagu¬ late in two or three hours, and then left for twenty or twenty-four hours. In¬ stead of any special mold, a common hair sieve may be used. After pouring out the whey gathered on top of the curd, cut the latter into slices with a skimmer and lay it in the sieve to drain. When well drained, add cream in quantities to suit, but not more than that from a quantity of milk equal to that first coagulated. Mix the curd and cream by mashing with a wooden pestle, like a potato masher, until a uniform paste is obtained. This is then placed in wicker molds or baskets lined with muslin. In France heart- shaped molds are made for the purpose. The cheese is used when freshly made. If it is to be kept several days an ice-box will be necessary. N eufchdtel Cheese.—The fresh morn¬ ing’s milk, while still at a temperature of about 90° F., is set in a stone jar holding 40 pounds or less, and enough rennet is added to coagulate it in about twenty- four hours. It should stand in a room of about 60° F., and a reliable rennet ex¬ tract should be used. The jar may be covered with a woolen blanket or the like to keep the temperature uniform. When coagulated the whole mass is poured into a piece of cheese cloth, which is either placed in a basket or hung up on four supports fixed for that purpose. It is then left twelve hours to drain. Then the cloth is gathered together around the curd and placed in a square wooden box with perforated bottom and sides and a press- board put on with weights ; a few stones will answer or a small lever press may be used. The curd is pressed for twelve hours and then kneaded by hand on dry cloth into a uniform stiff paste. It re¬ quires experience to get exactly the right consistency. If it is too moist, new dry cloths are placed under- it, and it is worked until dry enough. But if too dry, it is a sign that either too much rennet has been used or the curd has been pressed too much. In this last case some new curd is added and carefully mixed with the other. When of the right con¬ sistency it is put into small molds. Little tin cylinders are usual, of 2y2 inches di¬ ameter and 3 inches high. Any little tin can may be used by unsoldering the top and bottom. After smoothing both ends [33]](https://iiif.wellcomecollection.org/image/b31361523_0047.jp2/full/800%2C/0/default.jpg)
