Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . sdrained and salted in the rack and then packed in tubs. A better way, described in a Wisconsin bulletin, is todrain the curd and salt it in the vat in which it is made, thussaving floor space which a draining rack would require, andalso shortening the time and labor required. This methodis described below. With a rake, the curd is gently pushed away from thegate end of the vat. The tall, cylindrical strainer is then putinto the vat, with the outlet fitting into gate. An ordinarymetal s
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . sdrained and salted in the rack and then packed in tubs. A better way, described in a Wisconsin bulletin, is todrain the curd and salt it in the vat in which it is made, thussaving floor space which a draining rack would require, andalso shortening the time and labor required. This methodis described below. With a rake, the curd is gently pushed away from thegate end of the vat. The tall, cylindrical strainer is then putinto the vat, with the outlet fitting into gate. An ordinarymetal strainer below the gate will catch any curd thatescapes. Next allow the vat to stand quiet for a few minutes,to settle the curd fully. In this way, a deep layer of clearwhey is obtained, which will run rapidly through the strainerwhen the gate is opened. If the curd is stirred or disturbedby too rapid whey currents, it will clog the strainer, and de-lay the work. The last whey will run more rapidly, if a Cottage Cheese. 119 gutter is made in the curd with the rake, down the middleof the vat, as in (167).. pj„ 24 Draining in the vat. A curd heated to about 130 degrees after cut-ting cooled thoroughly with cold water, and drained in the vat, can be salted inone-half hour to one hour after cutting the curd. (166) Cooling the Curd is Advantageous. As soonas the whey has run out as completely as is convenient, sothat the curd is wholly or partly uncovered, the gate isclosed, and cold well water is run into the vat quickly, insufficient quantity to cover the curd and to reduce the tem-perature of the mixture to 70 degrees, or lower. It is bestto have the water ready in cans, before it is needed. Thewater should be added very promptly, even while there isyet some whey in the vat if the last whey runs out up the curd in the water to break up any lumps, and coolall parts of it. Washing a curd once with cold water in thisway does not injure its flavor. Cooling the curd thus
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
