Cheese. The materials employed in making cheese are milk and rennet. The milk may be of any kind, from the poorest skimmed milk to that rich in cream, according to the quality of the cheese required. The poorest kind of cheese is made from the former, and the finer from the latter, to which additional cream is frequently added. The materials being ready, the greater portion of the milk is put into a large tub, and the remainder sufficiently heated to raise the whole quantity to the temperature of new milk. The whole is then whisked together, the rennet (see No. 1595 (Rennet)) added, and the tub covered over. It is now allowed to stand until completely turned, when the curd is struck down several times with the skimming-dish, after which it is allowed to subside. The vat covered with cheese-cloth is next placed on a horse or ladder over the tub, and filled with curd by means of the skimmer; the curd is pressed down with the hands, and more added as it sinks. This process is repeated until the curd rises to about 2 inches above the edge. The cheese thus partially separated from the whey is now placed in a clean tub, and a proper quantity of salt added, or the salt is added to it without removing it from the vat, after which a board is placed over and under it, and pressure applied for 2 or 3 hours. The cheese is next turned out and surrounded by a fresh cheese-cloth, and pressure again applied for 8 or 10 hours, when it is commonly removed from the press, salted all over, and pressed again for 15 to 20 hours. The quality of the cheese especially depends on this part of the process, as, if any of the whey be left in the cheese, it will not keep, but will rapidly become bad flavored. Before placing it in the press the last time, the edges should be pared smooth and sightly. It now only remains to wash the outside of the cheese in warm whey or water, wipe it dry, color it with annotto, and place it in a cool place to mature or ripen.

1593. To Collect the Curd in Making Cheese

1593.    To Collect the Curd in Making Cheese. There are several methods adopted of collecting the curd, and as the flavor of the cheese varies accordingly, it is as well to notice them. One way is to break the curd early, and to remove the whey as soon as possible; another plan is to gather it with the hands very gently towards the sides of the tub, letting the whey run off through the fingers until it becomes cleared, and ladling it off as it collects. A third method is to remove it as quickly as possible with the curd-skimmer. Of these the second plan is said to be the best, as it preserves the oily particles, many of which are lost by the other methods.

1594. To Make Cream Cheese

1594.    To Make Cream Cheese. This is made either of the " strippings" (the last of the milk drawn from the cow at each milking), or of a mixture of milk and cream. It is usually made up into small pieces, and a gentle pressure, as that of a 2 or 4 pound weight, applied to press out the whey. After twelve hours, it is placed upon a board or wooden trencher, and turned every day, until dry. In about three weeks it will be ripe. Nothing but raw cream, turned with a little rennet (see No. 1595 (Rennet)) is employed, when a very rich cheese is wanted. A little salt is generally added, and frequently a little powdered lump sugar. The vats employed for cream cheeses are usually square, and of small size.

1595. Rennet

1595.     Rennet. The stomach of the calf, freed from the outer skin, fat, and useless membrane, is washed, treated with either brine or dry salt for, a few hours, and then stretched out upon a stick and hung up to dry. It is employed for curdling milk. A piece of the requisite size is cut off and soaked for some hours in whey or water, after which the whole is added to the milk slightly warmed, or, if necessary, heated to about 120° Fahr. In a short time the milk separates into a white curd, and a yellowish fluid called whey. 2 square inches from a good rennet are sufficient for a cheese of 60 pounds.

1596. Essence of Rennet

1596.    Essence of Rennet. Knead together 12 ounces fresh rennet cut small, and 3 ounces common salt; leave the mixture for 5 or 6 weeks in a cool place; then add 18 ounces water, and 2 ounces good rum or proof spirit. Digest for 24 hours ; filter, and color with a little burnt sugar. 2 or 3 tea-spoonfuls will curdle a quart of milk.

1597. Condensed Milk

1597.      Condensed Milk. There is no difficulty in manufacturing condensed milk, and the process consists only in careful evaporation, addition of sugar, and sealing up of the article. The evaporation should be conducted in a vacuum, to prevent the milk from becoming brown and acquiring a bitter taste. It is best to stir it constantly, or the skin of coagulated casein at the top will prevent quick evaporation. When sufficiently thick or condensed it is mixed with 1/4 its weight of granulated sugar, stirred well, filled in tins, and soldered up.