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A 1940's method of using surplus milk.

I thought you might be interested in this page from the front of an old magazine. I have kept it for years because of the cheese recipe. It's so old now it is brown!

I only raise garden nowadays. We live on a steep hillside and I don't have room nor strength to take care of animals now.

It is, indeed, a very short day for us if we are not asked what we do with our surplus milk. And I have heard more than one owner of good sized goat herds remark that they could make money if they could sell their surplus milk.

From April to November we turn our summer surplus into our winter bank account. We make a cheese that has won favor with lovers of good cheese. There are over two hundred varieties of goat milk cheese, and we have tried several of them, but I am going to tell you about just one.

We make a cheese that is cured in two months. It can be made in any size mold, from one pound up. This will especially appeal to the family that has a couple of goats. This is the Muenster type, and we make 5-pound daisies. There is no difference in the formula for making one pound or fifty. Your milk must be sweet and clean. The bacteria count must be kept low, and the butterfat should test from 3.5 % to 4 %. Now you must have molds, either purchased or home-made.

A good mold can be made from a pound coffee can, or a larger one from the two or three pound containers. Remove the top and bottom smoothly and make a top of 1-inch plank, cut round to fit inside the mold. It must slip easily into either end of the mold. Perforate the molds with the point of an ice pick. Leave the rough edges on the outside of the can. When this is finished, the mold should resemble a sieve. If you have a clean piece of burlap to set the mold on, you get a good drainage, as well as a good decoration on the cheese.

You will need rennet tablets to separate the curds from the whey. One gallon of fresh milk will make about one pound of cheese. Use rennet as instructed on the package. One tablet is sufficient for 100 gallons of milk, so use a tiny piece for one gallon. Too much rennet will make the cheese tough.

For heating the milk you may use preserving kettle, or a large stew pan. Heat the milk slowly to 86 degrees, the set off the fire. Add the rennet dissolve in a small amount of water. Allow to stand about 20 minutes, when the curd will have set up nicely.

Now, with a cake knife cut the curd into slices, then cubes. With a bent wire, you can then cut into squares. Place the vessel back on the fire and heat to 106 degrees. Stir gently without breaking up the curds. When temperature of 106 degrees is reached, set off the fire.

Now, with a ladle or dipper, you may put the curds and whey into the molds. After the curd is in the mold 10 or 15 minutes, place the wooden top on the cheese. On this place a two or three pound weight for each pound of cheese. In about an hour you may remove the weight and top and turn the mold. Again, place the top and weight. Do this once more, until the cheese can stand alone.

Next day, place the cheese in a bed of flake salt, and cover well with salt. Allow it to stay in the salt for a couple of days, turning it occasionally.

Now, with a soft cloth and a pan of lukewarm water, wash off the salt, and when dry place on a shelf to cure. This room should be kept at about 60 to 70 degrees. Every day or two wash the cheese with warm water until cured. When the cheese finally stays dry, generally 6 to 8 weeks, it is ready to eat.

If you wish to put more age on the cheese, you have only to coat with paraffin, and allow to stand. Put on the paraffin only after the cheese is two months old.

You will find a ready market for this cheese for the duration, and a long time after. Remember, there are no importations, and there will be none for a long time. To all owners of goats, or one goat, I just have this to say in closing. "You are God's privileged people. You have your own milk, your own butter, your own cheese, and best of all, your health."--(From Dairy Goat Journal, August, 1942)
COPYRIGHT 1993 Countryside Publications Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:cheese
Author:Wilson, Madonna; Weis, R. Devere
Publication:Countryside & Small Stock Journal
Date:May 1, 1993
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