cheese making recipes to make
homemade cheese .
These are genuine recipes made by homesteading wives in times gone
Enjoy the experience and don't forget that you can join in the
discussions and fun by making contributions of your own in the form
below. We would love to hear from you and your
cheese making experiences.
cheese is an art, but also fun!
If you already know how to make cheese we have a cheese making recipe
or two for you. Some of these cheese making recipes are very old and
have come from old English homesteading wives. If you don't know how to
cheese, then pop across to our page on
to Make Cheese.
Making cheese is not as complicated as
modern instructions found on
websites and in books indicate. Do you think 8000 years ago, when
cheese making first started that your ancestors had ingredients like
calcium chloride, annatto coloring to make the product more yellow, or
red or black wax to finish it off? Of course not! And you don't have to
own a cow or a homestead to make your own cheese.
Simple Cheesemaking Recipes
For those of you who are just starting out making cheese it is best to
start with the easy cheese making recipes first.
Cottage Cheese Recipe 1
4 pints of organic milk heated to blood heat into a basin. Add 1 plain
junket tablet crushed in a little water. Leave to set.
curds from whey by hanging in several layers of muslin or cheese cloth.
Drain for about 12 hours. Add salt to taste and if you like parsley or
Cottage Cheese Recipe 2
Place 2 pints of milk into a
pot and bring to the boil. Add juice of 1 lemon. When the milk begins
to curdle, remove from heat. Strain into several layers of muslin or
cheese cloth. Do not squeeze but allow to drain for 12 hours hanging
After 12 hours of draining, press under a weight so that
it becomes flat and all the moisture has been removed. Using a block of
wood with a gym weight works well.
This cheese and the whey can be used in the following recipe, but just
go easy on the chilli powder:
Matar Panir Cheese
8 oz panir
1 large onion
8 oz tomatoes
4 oz shortening
1 teaspoon tumeric
1 teaspoon ginger, powder
2 teaspoons corriander, powder
1 teaspoon chilli, powder
1 pound peas, shelled
1/2 pint whey
salt to taste
Cut the cheese into 1 inch squares. Slice the onion finely and chop the
fat and fry the pieces of cheese till pale golden. Remove and keep
aside. In the same fat fry the onion until pale golden, add spices and
fry for a minute. Add tomatoes, peas, whey and salt.
Cook over a low heat until the peas are tender, add the cheese and
simmer for 15 minutes.
something that doesn’t matter, unless you are a cheese!
CHEESE BASICS to MAKING CHEESE
For detailed information on making
cheese, see our page How
Make Cheese. Here
are the cheese making recipes for you to get on and do it, once you
However, there are some basics to cheese making that we need to
summarize, for a successful outcome.
* All equipment and utensils should be
scrupulously clean. This is not just for hygiene sake, but it could
ruin the outcome of your cheese if your equipment has not been
sterilized properly. This includes making sure that any detergent
residues from your dishwasher, or hand washing have been totally
removed before beginning.
* The most successful cheeses are made
using raw milk, although it is not impossible to make cheese using
store milk. However, in doing so many more additives need to be used.
Therefore, if you can, use raw milk at all times.
* When using rennet always dilute it
with 3-4 times its volume with cold water before adding it to the milk.
* When salt is added to the cheese make
sure that it is either dairy salt, kosher salt, cheese salt or
non-iodized salt. Using ordinary iodized table salt will kill or retard
the growth of the starter cultures of your cheese.
CHEESE MAKING RECIPES for BUTTERMILK CROWDIE
This is a traditional Aberdeenshire
cheese making recipe. When making cheese with this recipe,
made from the
buttermilk. Raise the temperature of the
buttermilk to 140 degrees F. Hold it at this temperature for 15
minutes, stirring continuously. Cool to 90 degrees F. Settle for 20
minutes and then run off the whey.
Ladle the remaining curd into a cheese
cloth on a draining rack and tie cloth, tightening as drainage takes
place. This is usually completed within 6-8 hours. When ready it should
cling together when pressed in the hand.
Mix with a small quantity of good
cream, and add salt at a rate of 1/4 oz. to the pound of curd. This is
ready to use immediately.
CHEESE MAKING RECIPES for CARAWAY SEED CHEESE
To 6 gallons of milk, heated to blood
heat, add 1 tablespoon of rennet. When curd is set, break with hand.
Let it settle for 15 minutes, then pour off whey.
To the curd add 1 dessert spoonful
1/4 oz caraway seeds, and 2 tablespoons of fresh cream. Stir all
together, and press into cheese-press lined with muslin or cheese-cloth.
Leave for 3 days - adjusting the sides
of the press if necessary when cheese sinks. Keep for 2 months before
eating. This recipe for making cheese can be adjusted where, if you
don't like the caraway seeds, then leave them out.
CHEESE MAKING RECIPES for CORNISH CHEESE
Place milk on stove and bring to 94
degrees F. Then cool off to 88 degrees F. before adding the rennet. You
will need rennet to the following proportions when making cheese: 1
dram (3.6 ml) rennet to 2 gallons of milk, 2 dram (7.2 ml) rennet to 5
gallons of milk, 3 dram (10.8 ml) to 9 gallons of milk, 4 dram (14.4
to 12 gallons of milk.
Put every 7.2 ml of rennet into 4 times
as much water and pour into milk when the milk reaches 88 degrees F.
Deep stir for 3 minutes, then top stir until set. Take count of the
time the curd takes to set, counting from the time it starts to turn,
and when it is set, leave exactly 4 times as long for the whey to rise.
If setting time has taken 10 minutes, leave for 40 minutes.
Now cut the curd into 1/4 inch blocks
with a long knife and leave for 10 minutes. Next, put on the stove and
bring to a temperature of 98 degrees F. stirring till this has been
reached. Remove from stove and leave for another 10 minutes. Then dip
off the whey, take up the curd and squeeze it in a strainer cloth. Fix
on a plate and put a heavy weight on top. Squeeze like this for 15
minutes and then cut into 6 large pieces. Squeeze again 3 times, for 15
minutes a time, and keep turning the pieces in between.
After this, break into small pieces and
once more get the temperature up to 78 degrees F. Now mix salt in
thoroughly, using 1 oz salt for very 4 pounds curd.
Put in strainer cloth and keep in mold
for 2 hours. Then put into a piece of muslin or cheese cloth and leave
for 24 hours. After this, butter the outside of the cheese, bandage and
keep in a cool place, turning every day. Making cheese with this recipe
will require about 6 weeks for the cheese to ripen.
CHEESE MAKING RECIPES for COTTAGE CHEESE
Place a jugful of sour milk in a warm
place until the milk is quite thick. Add salt in the proportion of 1/2
small teaspoonful to one pint. Stir well, and place in a muslin bag.
Hang it to drain overnight, press between two plates for an hour, then
work up with fresh cream and shape into a pat. Making cheese with this
recipe just became a whole lot easier!
CHEESE MAKING RECIPES for CROFTERS' CHEESE
This is a delicious mellow recipe and
the cheese improves with keeping. Although this recipe is time
consuming, it is still easy. Making cheese like this is an old English
Take a heavy stock pot that holds 3 1/2
gallons and fill with milk. Bring the milk - previous evening's and
morning's milk - up to 85 degrees F. by sitting pot containing milk in
a zinc bath of water. The water in the bath is heated by an oil stove.
When 85 degrees F. is reached add
rennet in proportions of 1/2 teaspoonful mixed with equal quantities of
water to the 3 1/2 gallons of milk. Remove from heat. Stir well for 5
minutes until it begins to thicken; this prevents the cream from rising
to the surface. Now cover with a clean white cloth, and leave
undisturbed for about an hour.
Cut the curds with a long knife,
cutting the curds into sections about 1 inch apart, and then slicing
horizontally until it is 1 inch square, or thereabouts.
Leave for 15 minutes to allow whey to
escape. Then stir, very gently for about 10 minutes with your hand.
This is to be done carefully so as not to break the curd too much. The
color of the whey indicates if it is correctly done. The whey should
be a clear, greeny color; if white, or appearing to still contain
milk, the curd has been broken too much.
The temperature must now be raised to
98 degrees F. to cook the curd. To do this take a cupful of whey and
heat it in a perfectly clean saucepan till very hot - not boiling, and
add it back to the curds and whey. Continue in this way, until the
temperature is 98 degrees F., taking 40 - 45 minutes to do so. The curd
will now become firm, and sink to the bottom and the whey will easily
The curd is now broken with the hand
into small lumps, and salt is added at the rate of 1 oz to 4 pounds of
curd. Line the chessit with clean muslin or cheese-cloth, pack in the
curd, cover and add a 7 lb. weight on the top. In 1 hour's time, take
out and turn; then - if the cheese was put in the chessit in the
morning, put in a clean cloth for in the afternoon.
Next day, wrap in clean cloth again and
increase the weight, and continue to wrap in clean cloths twice a day,
always reversing the position, for 3 days. The remove, bind round a
strip of calico the width of the depth of the cheese; put in a cool,
dry, airy place to ripen - but not in the sun.
When using evening's and morning's
milk, do not skim milk and add cream separately; break up cream with
CHEESE MAKING RECIPES for CUMBERLAND CHEESE
To make 14 lbs. of cheese, add 8
tablespoons of rennet to 8 gallons of new or separated milk heated to
90 degrees C. Add butter coloring to color the mixture and allow to
set. The put it in a muslin with holes in the bottom to allow the
surplus whey to escape.
Break the mixture up with the fingers,
adding salt to taste. Put the muslin into a round cheese press. Change
the muslin every 3rd day. Leave in the press for 2 weeks, then take out
CHEESE MAKING RECIPES for DOUBLE CREAM CHEESE
When making cheese with this recipe
recipe one gallon of double cream will make 2 dozen cheese of 4 ozs.
Steam-heat the cream by placing a
container in a pail of hot water until it reaches 60 degrees F. Add 4
tablespoonfuls of starter. Ripen for 2 hours. Ladle into a twill cotton
cloth over a bowl. Gather corners of cloth and tie with string. Suspend
in a cool place for a few hours.
Unfasten occasionally, and scrape cream
from sides of cloth to assist drainage. When changing from liquid
consistency, transfer to a closer-textured cloth.
Press with a 7 lb. weight until the
cheese becomes pasty; usually within 2 hours. Carefully work in a small
quantity of fine salt; 1/2 oz. per gallon. Press into special molds
lined with greaseproof paper.
Can be eaten immediately.
CHEESE MAKING RECIPES for FARMHOUSE GORGONZOLA
Warm 6 gallons of milk to blood-heat;
add 1 tablespoonful of rennet and stir well. Cover the milk while
In about 15 minutes, break up curds
with your hand. Leave to settle, and then pour off whey. With the curd,
mix 2 tablespoons of dairy salt and 1 tablespoon oatmeal.
Line press with muslin or cheese-cloth,
and press curd, altering position of press as cheese sinks. Leave in
press for 3 days when making cheese with this recipe.
If no cheese press is available, round
cake tins with holes punched in do very well, with a round piece of
wood to fit inside the top. Stones put on top of this provide the
necessary weight for pressing.
Take out of muslin and place on a
wooden board. Keep for 2 months before eating, turning cheese
CHEESE MAKING RECIPES for GOATS' MILK CHEESE
The milk from the previous evening is
first skimmed, the cream then being warmed by standing it in a vessel
in hot water. When warm, the cream is thoroughly mixed into the
morning's milk, this is then strained into the evening's milk from
which the cream was skimmed. Heat to 84 degrees F., by the same method
of heating the cream. Add rennet at the rate of 1 dram (3.6 ml) to each
gallon of milk and stir for 5 minutes.
Cover and leave for about 3/4 hour,
when the curd will break clean over the finger. Cut the curd into 1/2
inch cubes with a long knife, stir for ten minutes very gently and
slowly raise the temperature to 98 degrees F.
Continue stirring for another 40
minutes or until the curd becomes springy, when the whey can be run
off. Line a small cheese mold with calico and pack the curd in gently.
Cover and put on 10 lb pressure for about 15 minutes. It must then be
reversed in the mold and a 20 lb pressure applied for 1 hour. It is
then reversed again, a clean calico put on and 30 lb. pressure applied
for 4 hours. Leave all night with 5 lb. pressure, and next morning rub
in a little salt.
Put in a cool, airy dairy and turn
daily for 3 weeks or until thought ready.
CHEESE MAKING RECIPES for LANCASHIRE CHEESE
This cheese making recipe is beyond
that of your normal housewife, due to the large quantities involved.
Assuming you have 50 gallons of milk made up of 24 gallons of evening
milk and 26 gallons of morning milk, thoroughly mix the two together in
one container. Then heat up to 76 degrees F. Add 1 1/2 tablespoons of
rennet. Mix thoroughly with the milk.
Close the lid on the container and
leave for 1 hour.
Remove the lid and break up the curd,
which will now have formed, with your hand. Close the lid and leave for
a further 1/2 hour. By this time the whey will be ready for draining
off the curd. Use the whey for pig feeding.
Drain off the whey, take a long knife
and cut the curd into small squares. Place on a draining cloth in the
drainer. Tie the corners of the cloth tight around the curd. Leave for
1/2 hour. Untie, cut curds into squares and break up with hands. Tie
again in the cloth, tightly around the curd, adding weight by screwing
the drainer down slightly. Leave another 1/2 hour.
It is now ready for another breaking-up
and pressing for 1/2 hour. Repeat the process again, only add more
weight this time to dry the curd thoroughly. Leave for a further 1/2
hour. Take the curd from the drainer and place in a storage tin. Leave
until the following day. Wash all utensils thoroughly.
The following day, repeat the same
process with the milk from the next 2 milkings.
Having obtained the curd from the
second day's milkings, we now take 26 lbs. of the first day's curd and
24 lbs. from the second day's curd and place in the curd mill. Grind
thoroughly together in the curd tins. Now add the salt - 5 oz and mix
well into the curd. Now place in the cheese vats, which should be lined
Place vat in the press and leave for 3
hours. Turn the vat upside down on its lid; leave for a further 3
hours. Turn over to its proper position, and increase the weight for
the press. Just before retiring to bed, increase the weight again.
The morning after, turn out the cheese
from the vats, put on a cover of muslin. Return to the vat, and put in
press for a further 3 hours, with full pressure of press on. Turn out
and place on store shelves. Turn every day for a month. The cheese
should not be fully matured. The cheese should be about 48 lbs. in
CHEESE MAKING RECIPES for LINCOLN CHEESE (SOFT)
This is a cheese making recipe where
one can make cheese the easy way! Take 1 1/2 gallons of new milk and 2
pints of sour milk or buttermilk. Buttermilk is best if available. Heat
to 70 degrees F. and add 1/2 teaspoon rennet. Leave for 2 hours to set,
then cut curd and ladle into cloths to drain.
This will make about 12 cheeses, which
will be ready for eating after maturing for 2 days.
CHEESE MAKING RECIPES for MOZZARELLA CHEESE
Add 2 teaspoons citric acid to 2
gallons milk. Stir. Heat to 86 degrees F. Remove from heat.
Add 1/2 teaspoon liquid rennet to 1/4
c. water. Stir it in until it has dissolved. Add the rennet/milk
mixture to your milk. Stir it for about half a minute. Then let sit
undisturbed for about 20 minutes. A firm curd should be formed by then,
floating on the whey.
Cut up the curd with a knife. Heat
slowly to 100 degrees F. (takes about 10 minutes), stirring gently.
Remove from heat. Let it rest five minutes and then pour off the whey.
Place the curds in a bowl. Heat in a
microwave oven for about two or three minutes (until it becomes soft
and workable). Pour off the whey. Knead the cheese like bread, working
in 1 teaspoon. salt. Cool and eat!
CHEESE MAKING RECIPES for NOTTINGHAM-COLWICK CHEESE
Top 1 gallon of new milk, at a
temperature of 85 degrees F. add 17 drops of rennet which has been
diluted with 3 times its own bulk of water. The rennet should be
carefully stirred into the milk for 3 minutes, after which the vessel
is covered with a lid or a cloth to retain as much heat as possible
While coagulation is going on, the
molds should be placed on racks or a slightly sloping draining table.
The molds are then well lined with butter muslin of sufficient size
for the corners to reach well over the cheese, and if necessary, to
hasten the process to be tied up Stilton fashion when making cheese.
This is done by taking 3 corners of the cloth and binding them tightly
around the 4th corner. Adjust every 10 minutes as the curd becomes dry.
The curd should be ready to ladle into
the molds after 1 1/4 hours from the time the rennet was added. This
is done by using a ladle or saucer. Large, clean-cut slices are made
until the molds are full.
Drainage may now be left to take place
of its own accord. In about 1/4 hour's time, the ends of the cloth
should be folded over the top of the curd. This will cause the curd, as
it drains, to fall inwards. In 10 minutes' time, - and if a quick
cheese is required - take the 3 corners of the cloth and time them
around the 4th. As soon as the cheese is firm, the cloth should be
removed and the cheese placed on a shelf until required. 1 gallon will
produce 2 cheeses.
CHEESE MAKING RECIPES for NOVICE CHEESE
This cheese making recipe shows that
you really don't need all that fancy cheese equipment. Take 3 gallons
of hand-skimmed milk, from 3 consecutive milkings, warmed to 80 degrees
F. The add 1/2 teaspoon rennet per gallon, stirring it well into the
milk. When the junket has set, cut into large squares with a knife, and
put it to warm again slowly till the whey has risen well. Then clear
the whey from the curd by bailing it gently with a cup, and also by
pouring it off.
Now, with a milk skimmer, put the curd
(with about a tablespoon of salt mixed with it) into a steamer top
lined with muslin, filling the steamer to the brim with the curd, then
covering the curd with a fold of the muslin. On top of this place a
cake-tin pierced with holes which must be able to fit easily into the
steamer, and set a heavy flat iron or weight in the center of the cake
Leave this overnight for the whey to
drain away. Next morning, replace the muslin with a dry piece. Next day
again, take the cheese out of the steamer, wrap it in dry muslin,
replace it between two boards with the weight on the top. Dry it with a
rough cloth and turn it daily, until dry. If the cheese is inclined to
crack, rub it with salt, and then once more rub it with a cloth to dry.
On the fourth day, bind the cheese
tightly round the edge with a strip of calico or bandage. This will
keep it from becoming too flat under the weight. Leave bandage on till
the cheese is matured.
CHEESE MAKING RECIPES for PICKING CHEESE
Heat a quantity of raw milk to 86
degrees F. Add 1 teaspoon of rennet to each 2 gallons of milk used. Set
aside in a warm place until curds form. The cut curd into cubes and
drain off the whey.
Set aside the curd without salting
until the next day, when it should be broken up and set outside where
it can get really warm in the sun. Take it inside every night. Repeat
the process of heating for at least 4 days; 7 if you want to have a
really strong cheese. After the fourth day the curd will have a very
Now salt the curd, using 1 oz. of salt
to 3 lbs. curd. Pack in the chessel (wooden cheese mold) and press for
at least a week to up to a month.
Remove the cheese from the mold and
put a piece of cotton round it in the form of a bandage, and set on a
piece of wood or slate in an airy place to dry. Daily turning of the
cheese will ensure equality in the drying process.
The secret to making cheese in this
way, is to make cheese during the height of the summer to get those
curds really hot.
CHEESE MAKING RECIPES for PONT L'EVEQUE CHEESE
This is a variety of cheese, which,
owing to its firm character, is only ready after ripening. 1/2 gallon
of clean, fresh milk makes 1 cheese.
Warm the milk to 90 degrees and add 1/4
dram 0.9 ml) rennet which has been diluted with 4 times its volume of
water. Stir into the milk in the usual way and leave for 50 -60 minutes.
When the curd breaks into a clean
fracture over the finger, cut with an ordinary knife into 2 squares and
leave for 5 minutes. Then ladle the curd into a coarse straining cloth
laid over wooden frames with latticed bottoms, through which the whey
may escape and cover with hot cloths.
In 15-20 minutes cut into 1 inch cubes.
Cover and leave to drain. Leave until the curd is quite firm and fairly
dry, which can be detected by its falling away from the side of the
cloth. Care should be taken that the curd does not get too dry or it
will not unite when placed in the molds.
When firm, break up the curd and fill
in the molds. Place on a straw mat with a board underneath. When the
mold is 1/2 full sprinkle a little salt and fill in the curd. As soon
as the mold is full, place a straw mat and board on the top, and
reverse the cheese. In 10 minutes turn the cheese again as before.
This should be done several times
during the next few hours, and then the cheese should be left until the
next day, when salt should be sprinkled all over and the cheese placed
on a clean straw mat.
This should be done twice a day until
the cheese is quite firm, when the mold may be removed. It is best to
keep the cheese in an airy room for a few days, then remove it to the
cellar. Turn the cheese daily. It should ripen in about 3-4 weeks.
CHEESE MAKING RECIPES for SHROPSHIRE SAGE CHEESE
To every 5 gallons of milk use 1
teaspoon of rennet mixed with 4 teaspoons of cold water. Strain 2
gallons of night's milk into a clean scalded wooden tub. Next morning,
add 3 gallons of new milk and warm it all to 88 degrees F. Stir well,
add the rennet and with a skimmer, stir it for 3 minutes. Cover and
leave to set. In 30 minutes it should be a solid mass, and breaking
away at the sides of the tub.
With a long knife cut the curd into 1/2
inch strips. Leave for 10 minutes and then break up carefully with the
hands, stirring the whole mass carefully. Warm some of the whey and add
to bring temperature up to 90 degrees F.; keep on stirring till curd
falls into cubes, smooth and firm. Cover and leave for 30 minutes;
curds should have shrunk into a solid mass.
Push curds to sides and drain off whey;
cut curd into 6 inch cubes, leave for 10 minutes; turn over and cut
again - and again leave for 10 minutes. Curd should look dry, and be
slightly tough and acidic. Break up fine and add salt to taste.
Line a brawn tin with a scalded cloth,
pack curd in it, put a wooden cover on the top, and then a heavy weight
on that. Turn the next day and replace the weight.
Continue to turn the cheese over every
day for 8 weeks before using. Chopped sage may be added to the curd,
which makes a pleasant change when making cheese this way.
CHEESE MAKING RECIPES for SMALLHOLDER's
Heat milk to 90 degrees F., add 1
teaspoon of rennet to 3 gallons of milk - diluting it with 3 times its
own amount of cold water.
Deep stir for 2 minutes. Top stir until
set to prevent the cream from rising.
Leave for about 50 minutes, then cut
with a carving knife in 1/4 inch or 1/2 inch squares. Stir gently for 1
hour, gradually raising the temperature to 106 degrees F. by dipping
off some whey, heating this to 120 degrees F. and putting it back into
the curd. Repeat this 3 or 4 times, until the whole curd mass is 106
degrees F. Then run off the whey, crumble up the curd and salt; 1 oz to
every 2 gallons of milk.
Put into a coarse cloth in the mold
with 1 cubic weight of pressure. In the evening turn into a piece of
muslin and put back into the mold and press again.
The next day take the cheese out and
grease it. Bandage and put it in an airy room to ripen. Turn daily for
3-4 weeks. It is now ready to use.
CHEESE MAKING RECIPES for SUFFOLK NEW-MILK CHEESE
Take 6-7 pints of new milk still warm
from the cow into an enamel bowl, 1/2 fill and egg-cup with water and
add a small 1/2 teaspoon of rennet. Tip this into the warm milk and
draw the spoon 2 or 3 times through it from side to side. Then leave to
When set, place another bowl on a table
in the dairy, and spread a square of butter muslin, previously dipped
in hot water, over it, then gently tip the curds into the muslin and,
taking opposite corners tie them in knots, making sure that they will
not slip. Putting one's hand through the loops, lift the whole thing up
and suspend it from a hook in the rafters or over a broom handle placed
between two chairs, with a bowl underneath to collect the drips.
Leave for 12-24 hours until all the
whey has stopped dripping. Turn the whey out of the bowl, lift the curd
down into the bowl and untie the knots.
Place a piece of muslin that has been
dipped into hot water in the mold to line it. Ladle the curds out and
place into the mold. Salt to taste. Fold the top of the muslin back
over the cheese and place a 1 lb. weight over the top of the cheese.
Change the cloth day and night, making
sure that you turn the cheese when you do so. This can be done by
turning back the muslin, laying the clean cloth on top, and tipping the
cheese out onto the hand and flipping it over. After about 3 days it
should be dry enough to place on a saucer and put onto the window-sill,
out of the sun to dry.
Again it should be turned over night
and morning until dry when it will be ready to eat. The longer it is
kept, the thicker the rind that develops. Making cheese with this
recipe is very satisfying and gives good results.
CHEESE MAKING RECIPES for WENSLEYDALE CHEESE
Bring the milk to 90 degrees F. Add 1
tablespoon of rennet to 18 gallons of milk. When the milk coagulates
after 30-45 minutes, break up with a wire breaker and let stand for 30
Take the whey off and hang curds in a
cheese- cloth to drip for 1 hour. Then crumble into a cheese vat with
hands, but not too finely. The cheese should stand in the vat until
Then put in cheese cloth and replace in
cheese vat. Put the lid on the vat and put into the cheese press; put
the weight on. Next morning turn the cheese and put back into the
press. At night, take the cheese out and place it in a brine bath when
making cheese in this manner.
To make the brine bath, fill the copper
with water and add enough salt to the water until a raw egg will float.
Put the brine into pickling tubs and when it is quite cold add the
cheese. An 8 lb. cheese should remain in the brine for 3 days, turning
the cheese morning and evening. Put a handful of salt on top of the
cheeses every time they are turned.
After 3 days, remove from the brine,
place on a shelf in an airy place, turn every day until dry.
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