Home Cheese Making

From a

very, very old

News Paper

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1. Take six gallons of milk, heat to eighty-five degrees in a clean wash boiler; remove from the stove and add one half of a rennet tablet previously dissolved in half cup of warm water; also add a very little cheese coloring as one does not want cheese to highly colored.
2. Stir well and cover first with an old tablecloth and over that put several thicknesses of comfort or carpet. Let stand forty to fifty minutes, or until it becomes like thick clabbered milk, then cut clear to bottom into small squares. Cover and let stand a while longer, then dip off what whey you can.
3. With a skimmer chop and stir the curd from the bottom until it is all fine. Place a clean half bushel basket over a tub, spread a cheese-cloth on it, dip in the curd and let whey drain off. Salt to taste and work gently with the hands until well mixed.
4. It is now ready to put into the press. Use a small wooden bucket with the bottom out for a hoop. Set this on a clean board. Place a clean cheese-cloth in the hoop and put in your mixed curd and fold cloth over as smooth as possible. Cut on a round tin lid that will fit in the hoop and place your weights on, not too heavy at first, and more after a time.
5. Press as dry as possible and leave in press until evening then take out and trim off all uneven edges and put back into the press on a clean wet cheese-cloth, other side up and leave until next morning.
6. Take out and bandage or not as preferred. Place in a warm room to ripen. Turn it and rub a little fresh butter on it every day and it will be ready for use in four weeks, but will be better to leave it six weeks.
7. The rennet tablets can be bought in any drug-store.