. Dairy fortunes. Dairying. 198 DAIRY FORTUNES. inite rule can be laid down governing the quantity to be used, as it depends somewhat upon the condition of the milk and atmosphere, the degree of ripeness, etc. The rennet should be diluted with several times its bulk of water before adding it to the milk. Mix it thoroughly with the milk in the vat and stir frequently, until within a few minutes of coagulation. Keep the vat covered when not stirring. Coagulation should begin in about eighteen to twenty minutes, and should be ready to cut in forty to fifty minutes. Watch your curd closely. Whenev
. Dairy fortunes. Dairying. 198 DAIRY FORTUNES. inite rule can be laid down governing the quantity to be used, as it depends somewhat upon the condition of the milk and atmosphere, the degree of ripeness, etc. The rennet should be diluted with several times its bulk of water before adding it to the milk. Mix it thoroughly with the milk in the vat and stir frequently, until within a few minutes of coagulation. Keep the vat covered when not stirring. Coagulation should begin in about eighteen to twenty minutes, and should be ready to cut in forty to fifty minutes. Watch your curd closely. Whenever it splits before the finger without leaving anv trace of milk, it is ready to cut. Cutting the Curd.—For properly cutting the curd, a perpendicular and a horizontal knife should be used. The best knives are-made similar to figures i and 2. For convenience cut with the perpendicular knife first, crosswise and lengthwise of the vat. After three. ZZEZIZI-^Z- ^ ^ :^^ ^^^ ^jg^. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Larkin, Landy. Cincinnati, O. , Specialty publishing co
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairying, bookyear189
