Archive image from page 622 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 301.—XuvEL Method of Churning. in diaineter, weighing about 20 lbs., and coloured red on the outside. The milk, from which the cream has been taken off, is poured in large barrels or casks, and left standing until the curd sinks somewhat to the bottom, which is generally the case in half a day. Now the milky whey from the top is poured through a sieve into the kettle where it is heated, and then added again to the remainder of the
Archive image from page 622 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 301.—XuvEL Method of Churning. in diaineter, weighing about 20 lbs., and coloured red on the outside. The milk, from which the cream has been taken off, is poured in large barrels or casks, and left standing until the curd sinks somewhat to the bottom, which is generally the case in half a day. Now the milky whey from the top is poured through a sieve into the kettle where it is heated, and then added again to the remainder of the milk in a tub, so as to bring the whole mass to about ' or 99' Fahr., when rennet is added. During this the mass is well stirred, and this is continued until the coagu- lation is perfect, so that the wooden spoon or stick used for stirring stands upright in it. Now the curd is worked for some time with the hands, and then put in a linen cloth, which is placed on a stretcher, under which a low tub stands to receive the whey drained off by kneading, squeezing, and jiressing with the hands. When no more whey can be extracted in this manner, a very simple press (Fig. ) is used to complete the work. Tiie hard cake of curd which is obtained is now put in another tub and kneaded with the feet until transformed into a stiff paste. The forms used are made of oak with perforated bottoms and covers fitting closely. The curd is put in in layers, the first being pure curd, but the others being first well mixed with pounded caraway-seed and a little cloves, while on the top of each layer a few cloves are strewed. Every layer is pressed tightly into the form, for which hands or feet are employed. The cheese is now pressed in a simple cheese-press (Fig. -364) for twenty-four hours, the cloths being changed at first every two or three hours. It is then taken out of the form, placed on a small board, and placed in another press for some time until it has assumed the consistency wished f
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