|
Classic
Cook Books
< last page | next page >
page 181
three inches square in a tea-cup of water, and stir it in the milk; cover the
tub and let it stand in a warm place; when the curd begins to form, cut it in
squares with a long wooden knife, and spread a thin towel over it. When the whey
comes through the cloth, you can dip it off with a saucer, then put a thin towel
in the cheese vat, put in the curd, spread the cloth over the top, put on the
lid, and press it moderately about half an hour; then put it back in the tub and
salt it to your taste; mix it well, and if you want it very rich put in a
quarter of a pound of butter; it is always better to skim the night's milk and
put in butter, as the cream is apt to press out.
Have a clean cloth in the vat, put in the curd, close it over and put on the
cover; if you have no cheese press, a heavy stone will answer the purpose; press
it very gently at first, to keep the richness from running out. The next morning
draw it out by the cloth, wash and wipe the vat, put in a clean cloth, and turn
in the cheese upside down; do this morning and evening for two days; when take
out the cheese, and put it on a clean board; set it where the mice and flies
will not get at it; rub it every morning with a little butter, and turn it three
times a day; dust it over with cayenne pepper if you cannot keep it from the
flies, and if it should crack, plaster on a piece of white paper with butter; it
is fit for use in two weeks.
Cheese made in this way has a rich, mild taste, and most persons are fond of it.
If you get eight gallons of milk a day, you may make cheese twice a week, and
still have butter for the family. You should keep four thin cloths on purpose
for cheese.
< last page | next page >
Classic
Cook Books
|
