Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three quarts of milk yields about a pound of cheese
- a pound of cheese
- a quart of lukewarm water
- a piece of rennet about the size of your hand
- 90 degrees before you put in the rennet
- two modes of breaking the curd
- two modes of salting cheese
Directions
Skim milk does not make good cheese. Take fresh milk and heat it 90 degrees before you put in the rennet. Three quarts of milk yields about a pound of cheese. Allow a quart of lukewarm water and atablespoonful of salt to a piece of rennet about the size of your hand. The rennet must soak all night.
Put the milk into a large tub, warming a part until it is of a degree of heat quite equal to new: if too hot the cheese will be tough. Put in as much rennet as will turn it, and cover it over. Let it stand until completely turned ; then strike the curd down several times with the skimming dish, and let it separate, still keeping it covered. There are two modes of breaking the curd, and there will be a difference in the taste of the cheese, accord in^ as either is observed ; one is to gather it with the hands very gently toward the side of the tub, letting the whey pass through the fingers till it is cleared, and lading it off as it collects. The other is, to get the whey from it by breaking the curd. The last method deprives it of many of its oily particles, and is therefore less proper.
Put the vat on a ladder over the tub, and fill it with curd by the skimmer; press the curd close with your hand, and add more as it sinks; and it must be finally left two inches above the edge. Before the vat is filled, the cheese-cloth must be laid at the bot- tom ; and, when full, drawn smooth over all round.
There are two modes of salting cheese : one by mixing it in the curd while in the tub, after the whey is out; and the other by putting it in the vat, and crumbling the curd all to pieces with it, after the first squeezing with the hands has dried it. Put a board under and over the vat, and place it in the press ; in two hours turn it out, and put a fresh cheese cloth ; press it again for eight or nine hours ; then salt it all over, and turn it again in the vat, and let it stand in the press fourteen or six- teen hours, observing to put the cheese last made undermost. Before putting them for the last time into the vat, pare the edges if they do not look smooth.