Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ht (about 100 lbs.) is fastenedto the other end. This acts as an automatic press. Thecheese are left in the press about fifteen hours after whichthey are removed, the press cloths taken off, and the cheeselaid on the shelves. If the press cloth sticks to the cheese,pulling out pieces of cheese when removed, this is a sign thatthe surface gets too dry while in the press. Water thrownon the cheese occasionally or the room kept moist will preventthis. In about two days after removing from
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ht (about 100 lbs.) is fastenedto the other end. This acts as an automatic press. Thecheese are left in the press about fifteen hours after whichthey are removed, the press cloths taken off, and the cheeselaid on the shelves. If the press cloth sticks to the cheese,pulling out pieces of cheese when removed, this is a sign thatthe surface gets too dry while in the press. Water thrownon the cheese occasionally or the room kept moist will preventthis. In about two days after removing from the press thecheese should be dipped in hot (200 to 220 degrees F.) paraf-fme and held there for 10 seconds. This will prevent shrink-age and give the cheese a neater appearance. (208) Half Skim Jack Cheese. Milk used for halfskim Jack Cheese should test to 2 % fat. The nights milkmay be skimmed and the skim milk mixed with an equalamount of mornings whole milk. The rate of rennet extractshould be decreased sufficiently to curdle the milk ready forcutting in about 45 minutes. The cooking temperature. Fig. 36.—Jack Cheese Pressed in Cloth (at left),in a Lard Pail (at right). Home Made Cheese Pressed Minor Sorts of Cheese. 171 should be lower; about 104 to 106 degrees F., and the wheyshould be removed when the curd is about the same firmnessas for full cream Jack. The cheese should not be paraffinedas they are usually dried for grating purposes. (209A) Home-made American Cheese. In the earlydays of the cheese industry in this country, cheese was madeat home on the farms, from the milk of a few cows, by thefarmer or some member of his family. The question is fre-quently asked as to whether cheese of the American type cannot be made successfully for home use, or for sale to neigh-bors, in localities where there are no cheese factories, butwhere a small quantity of milk is available. A family cheesemaking outfit can be rigged up at home,if the process is well understood, but a
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
