Cheese To Make Recipe

Strain some milk into a cheese tub, as warm as you can from the cow; put

into it a large quantity of strong runnet, about a spoonful to sixty

quarts; stir it well with a fleeting dish; and cover it close with a

wooden cover, made to fit your tub. About the middle of June, let it

stand thus three quarters of an hour, in hotter weather less, in cold

weather somewhat longer. When it is come, break it pretty small with a

dish, and stir it gently till it is all come to a curd; then press it

down gently with your dish and hand, so that the whey do not rise over

it white; after the whey is pretty well drained and the curd become

tolerably hard, break it into a vat very small, heaped up as high as

possible, and press it down, at first gently and then harder, with your

hands, till as much whey as possible can be got out that way, and yet

the curd continues at least two inches above the vat; otherwise the

cheese will not take press, that is, will be sour, and full of eyes and

holes.



Then put the curd into one end of a good flaxen cloth, and cover it with

the other end, tucking it in with a wooden cheese knife, so as to make

it lie smooth and keep the curd quite in; then press it with a heavy

weight or in a press, for five or six hours, when it will be fit to turn

into a dry cloth, in which press it again for four hours. Then take it

out, salt it well over, or it will become maggoty, and put it into the

vat again for twelve hours. Take it out; salt it a second time; and

leave it in a tub or on a dresser four days, turning it every day. This

done, wash it with cold water, wipe it with a dry cloth, and store it up

in your cheese-loft, turning and wiping it every day till it is quite

dry. The reason of mouldiness, cracks, and rottenness within, is the not

well pressing, turning, or curing, the curd and cheese.

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