The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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462
THE DAIRY,
DIFFERENT CHEESES—HOW TO MAKE.
Cheese from Labbered Milk.—Set the thick milk on the top of the stove where it will gradually scald; stir gently now and then. It should not be allowed to boil, as that makes the curd too hard and dry. When it is cooked so that the curd will keep its shape after being squeezed in the hand it is done. Pour it into a colan­der to let the whey drain off, and when cool enough to handle press it in the hands to get out the remainder of the whey, then to a quart of curd take a spoonful of butter, 3 spoonfuls of sweet cream, a tea-spoonful of salt and mix it well together, then make it into cakes or press it all in a dish together and cut it with a knife when wanted. This is liked much.
Making Dutch Cheese in Ohio Fashion.—Take some sweet milk in a new tin pail or pan, set it on a stove, shaking it occasion­ally that the curd may not settle at the bottom; then to form evenly gently turn in the edges, taking care not to break the curds, and not to let it cook too fast. If of the proper temperature it will be done in 1-2 hour. Then slowly and gently drain off the whey, pressing the curd till only enough whey remains in it to prevent the cheese from being too dry, with just enough to mix it well; then add salt to taste, a good lump of sweet new butter, and work well with the hand, then pack down in a crock, leaving all the moisture in it. This is better than to press it in dry balls; set away in a cool place or spring house. When preparing it for table take it out into a deep white dish and very carefully dip out and lay over the top of it a few spoonfuls of thick cream, sweet or sour, but the sour is prefera­ble; lay a clean, bright spoon beside the dish, and the wholesome practical dish is ready for criticism—cold and white and pretty, and one of the nicest dishes known for tea.
Cottage Cheeses.—Mrs. L. M. Kellogg.—Put your clabber on a moderate stove or fire, let it heat slq^vly, then strain the whey off through a cloth or fine colander till dry, then with your hand work it till soft, with some sweet butter and salt added; then make into small balls for the table. Eat with buttered bread.
In Choosing Cheese.—The sense of smell is less easily imposed on than the palate.
To Preserve Sound Cheese.—Wash and wipe it with whey once a month and keep it on a rack. If you want to ripen it, place it in a damp cellar. When a whole cheese is cut, the larger quantity should be spread with butter on the side and the coat wiped. To keep what is used moist, wrap around it a cloth that has been wrung out in cold water. Dry cheese may be advantageously eaten by