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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![(Home Cheese Making) the cylindrical-shaped cheese is pushed out and salted by strewing on both ends and lightly rolling between the hands covered with salt. The little cheeses are then placed on any kind of a draining board and left for twenty-four hours. If made in any quan¬ tity a drying room should be prepared with lath shelves, on which smooth, dry straw is placed, and the cheeses laid upon the straw without touching each other. They are turned often enough to prevent loss of shape or sticking to the straw. Many people prefer this cheese while quite fresh, and it may be used at any time after being dried for a day. But if more age and maturity are preferred, more time and attention are required, with special conditions. Left upon the straw, white mold may be expected to appear after five or six days. Leave this undisturbed and in ten or fifteen days more the mold becomes blue and the cheeses are then said to have their “first skin.” They should then be taken to a cool and rather moist cellar with similar shelves, placed on end on the straw and turned every three or four days. After three or four weeks in this place, red spots begin to appear, and the cheese, being then from six weeks to two months old, is considered to be at its best. It takes 6 pounds of milk for 1 pound of cheese. Instead of straw, wooden mats or “splashers” may be used on which to dry the cheese. This cheese is the kind commonly sold in this country wrapped in tinfoil. Some of that in the market is very poor, being made from skim milk, and is in reality nothing but cottage cheese, although sold under this French name. Notes for Home Cheese Making. Utensils.—A good vat—one that can be kept clean and sweet and large enough to hold whatever milk is to be used at one time. A press, for the product of from five to eight cows, a simple lever with weights. Accompanying the press must be hoops ; a good size is 10 inches in di¬ ameter and 8 inches deep, made of heavy tin, edges strong and no top or bottom. A drainer or vessel with perforated bot¬ tom, in which the curd is drained; a large basket will do, lined with strainer cloth. A dozen cloths a yard square. A ther¬ mometer. A curd knife or knives. These come in pairs, one to cut horizontally and one vertically, but a long, slim knife will do or a strong piece of galvanized wire netting, or even a strong strip of tin. A (Home Cheese Making) suitable room for curing, with a few smooth, wide shelves on which to cure the cheese. Rennet.—Use about one tablespoonful of rennet extract for 3 gallons of milk. If the curd is over one-half hour in com¬ ing, increase the quantity of rennet; if less, decrease it. Rennet tablets may be used. Preparation of the Curd.—Warm the milk to 85° F., add the rennet and mix thoroughly, then cover and let stand at this temperature for about one-half hour, or until the curd will break, leaving the whey clear. Then cut each way,- leaving it in columns about 1 inch square. Now let it stand until the whey rises an inch on top of the curd, then warm the whole gradually, taking two or three hours to reach 98° F., lifting and stirring and breaking it gently with the hand all the time until the pieces are about the size of grains of corn. Be very careful not to crush the curd, as that will cause the cream or fat to escape with the whey. Then let stand at this temperature, stir¬ ring it occasionally to keep from packing, until the curd is so firm that when squeezed gently in the hand and the hand opened, it will separate into particles again. The whey should have a slightly acid taste. Then dip the curd into a basket lined with cloth to cool and drain. Salt.—Salt the curd after it is drained, using 4 ounces of salt to 10 pounds of curd, mixed in carefully but thoroughly ; or salt by brine bath or rubbing, after pressing. Pressure.—The pressure must be gentle at first or the milk fat will run out, thus leaving a poor cheese. Increase the pres¬ sure gradually, and in a few hours take the cheese out, turn it, rearrange the bandage and press as before. Curing.—This is a very important part of cheese making. The room for curing (and it may be in a basement or cellar if the conditions are right) should be, first of all, capable of being kept at an even and medium temperature. From 50 to 60° F. is now regarded as the best for domestic purposes, although the time in curing may be somewhat lengthened thereby. The cooler the room the slower the curing. If the room at any time gets much warmer than 65°, even for a short period, the cheese is likely to be perma¬ nently injured. The room should be fairly dry, but not too dry, and, while being well ventilated, should be free from currents of air. If too dry or subjected to dry currents, the cheese will lose weight and be apt to crack. Great care [34]](https://iiif.wellcomecollection.org/image/b31361523_0048.jp2/full/800%2C/0/default.jpg)
