Cheese
Persons living in the country sometimes have more milk than they can
use, of which cheese may be made. Put four gallons of new milk in a
clean tub that is kept for the purpose; skim your night's milk, and put
two gallons of it over the fire; when it is near boiling, put it in the
tub with the new milk, and the rest of the night's milk; it should be
rather more than milk warm, if it is too warm the cheese will have a
strong taste.
The day before you make cheese, put a piece of rennet
three inches square in a tea-cup of water, and stir it in the milk;
cover the tub and let it stand in a warm place; when the curd begins to
form, cut it in squares with a long wooden knife, and spread a thin
towel over it. When the whey comes through the cloth, you can dip it off
with a saucer, then put a thin towel in the cheese vat, put in the curd,
spread the cloth over the top, put on the lid, and press it moderately
about half an hour; then put it back in the tub and salt it to your
taste; mix it well, and if you want it very rich put in a quarter of a
pound of butter; it is always better to skim the night's milk and put in
butter, as the cream is apt to press out.
Have a clean cloth in the vat, put in the curd, close it over and put on
the cover; if you have no cheese press, a heavy stone will answer the
purpose; press it very gently at first, to keep the richness from
running out.
The next morning draw it out by the cloth, wash and wipe
the vat, put in a clean cloth, and turn in the cheese upside down; do
this morning and evening for two days; when you take out the cheese, and
put it on a clean board; set it where the mice and flies will not get at
it; rub it every morning with a little butter, and turn it three times a
day; dust it over with cayenne pepper if you cannot keep it from the
flies, and if it should crack, plaster on a piece of white paper with
butter; it is fit for use in two weeks.
Cheese made in this way has a rich, mild taste, and most persons are
fond of it. If you get eight gallons of milk a day, you may make cheese
twice a week, and still have butter for the family. You should keep four
thin cloths on purpose for cheese.
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