Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . t, stirring the buttermilk a very little at intervalsuntil the temperature reaches 130-140 degrees. Then letthe material stand quiet without stirring for about an hour,during which time the curd separates, and rises to the topof the whey in a compact layer, or may settle to the either case, after an hour, the whey can be drawn off quitecompletely leaving the curd in the vat, by carefully openingthe gate part way at first, so as not to disturb the curd bythe whey currents. The
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . t, stirring the buttermilk a very little at intervalsuntil the temperature reaches 130-140 degrees. Then letthe material stand quiet without stirring for about an hour,during which time the curd separates, and rises to the topof the whey in a compact layer, or may settle to the either case, after an hour, the whey can be drawn off quitecompletely leaving the curd in the vat, by carefully openingthe gate part way at first, so as not to disturb the curd bythe whey currents. The curd rack and cloth below the gate 116 Cheese Making. catch any curd which escapes, and the whey, flowing out,passes through the cloth into the drain. Finally, the curdin the vat runs or is scooped out upon the cloth, and left todrain for about 24 hours. It is not possible to get butter-milk curd to unite into a plastic doughy mass, as does skimmilk curd at 170 degrees, but the granular buttermilk curdafter draining fully is packed into barrels for shipment, ormay be dried at once, in the drying Fig. 23.—The flat draining rack with bottom of wire netting can be madelarge or small, as required, but is always about one, foot deep, and is coveredwith cheese cloth for draining cottage cheese and similar materials. (161) Making Casein From Sour PasteurizedCream Buttermilk. With this kind of buttermilk it isalmost impossible to get a curd which can be collected on acloth, or drained in a reasonable time, as the curd obtainedby heating is very fine grained, like chalk dust. If a mixtureof 1 part skim milk and 4 parts or less of this buttermilk isheated to 130 degrees, the skim milk curd collects and en-closes the buttermilk curd, and the mass can be caught anddrained on a cloth without loss. A mixture containing alarger proportion of skim milk gives a curd which resemblesyet more closely a skim milk curd in the ease of collecting anddraining on cloth. CHAPTER XXII. COTTAGE
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