The Pamphlet Collection of Sir Robert Stout: Volume 68
Third Stage
Third Stage.
Begin heating slowly, and gradually increasing as the whey clears, up to 98°, neither more nor less. Test with a thermometer continue stirring. Here the mechanical stirrers are most useful, or a simple implement for manual use may be made—a long handle with a cross-head, this head having several long teeth broad and thin at the bottom, gradually narrowing at the top. Push down one side of the vat and pull back the other : this gives a boiling-motion to the milk and a uniform heat to the curd. Stir sufficiently rapidly to keep the curd on the surface of the whey.
Never let the curds settle on each other, or allow lumps to form while heating. A proper system of agitation is most important; all particles of the curd must be kept moving, the proper movement being from the bottom upwards, going down one side but not the other.
When the temperature is up to 98° stir gently now and then for about fifteen to twenty minutes.