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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association thirty-third annual convention December 10, 11, 12, 1924 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin

Kasper, P. H.
How to make fancy cheese,   pp. 57-60 PDF (1017.0 KB)

Page 58

When the first milk comes in the morning, we empty our starter in
the weighing can. We take in all our milk, we don't warm it up
until we get the milk well mixed up. Lots of cheese makers think
they have got to warm up that milk in order to ripen it up. But
milk will ripen just the same without warming it up. Nine times
out of ten if you warm milk up early, the starter will go down to
the bottom and you will have no use of the starter. You might
as well get along without it. In ordinary weather, heat your milk
up to 86, but in extreme hot weather you can heat your milk up
to 82.  Generally, you set the milk at 86 at 3 on the rennet test.
Once in a while in the summer when the weather gets real hot and
your milk is a good deal riper you want to set your milk at 3.2.
How do you do that? Set it at a lower temperature. The trouble
with high acid cheese is that you set that milk too warm, and you
can't cut it. Set that milk about at a temperature of 82 or 84
and you can cut it up fine and get a good cook on that curd and you
will have as good cheese as you have any other day.  You have
got to figure on at least 2% to 3 hours time in preparing the whey.
You cut your curd with the knife about 2 % times and cut it fine.
If you cut it very coarse you have got to have three hours. Start
your curd with the agitator and heat it up slow. Generally at
home we set it at 3, but the Marshall tests are not all alike. Use
enough rennet. Most you cheese makers are too stingy-you use
2 to 3 ounces, but I say 4 ounces is not too much if you want to
make good cheese. Use four ounces of rennet and your curd will
be ready to cut in about 25 minutes. I use a knife with 14 inch
wires from center to center. The most of your knives you got cut
about % to % inch. but I believe in cutting up a curd fine no matter
how sweet it is or ripe. You want to get a good cook on that curd.
You must always remember that it is not the whey that is going to
make a nice meaty-cheese. You have got to have your curd nice and
dry. Cook up your curd to 100 or 102, if your test runs down less
than 3, cook it a little higher 1 or 2 degrees. If it is real sweet
100 degrees is plenty. You have got 2% hours time and 100 is
plenty for normal working cheese. Fast working cheese you got
to cook more. As soon as you got your curd cooked up, take out
the agitator and wash them off and use the rake for stirring. You
want to get your curd more to the rear end of the vat before you run
off the whey. You can start using the whey separator as soon as the
curd settles down after about an hour or an hour and a half and
keep your whey running off gradually. After you get your whey off
in the nick of time your curd wont need much stirring. The minute
your curd gets more acid than it ought to have the curd will hold
up the whey and the curd will stick to the whey. If you watch this
process you won't need any hand stirring. Dip it in the nick of
time. Let it go 15 minutes longer, and your curd gets whey soaked,
and that is what makes that high acid cheese that we have so much
of on the market today. When you get your whey off and cut
your curd off generally, in the center and cut your curd into strips
about 5 inches wide. I notice the most of you fellows cut them

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