2. Cutting The Curd.

Here, again, the time depends on the season of the year and condition of the milk; but in about thirty minutes in spring, or forty-five to fifty minutes any other season, or when the milk is acid, the curd should be ready for cutting, the temperature being about 80° to 84°. A thermometer is necessary.

A large knife, having six blades set horizontally and about 18in. long, is taken through and through and up and down the mass. This causes the curd to sink to the bottom and the whey to rise.

No rule can be laid down as to the size of the pieces which should be cut, but it should not be cut very fine or very coarse. If the milk is good the curd may be cut rather coarse. Cut as coarse as circumstances will allow, and assist the escape of moisture by handling the curd thoroughly.

It is best to have two sets of knives, one for the summer, the blades set at 3/8in. apart; and the other set at 5/8in. for other times, and when the milk is in perfect condition. It is best to cut horizontally first, then every part of the curd is cut into slices about ¼in. thick,; and after cutting perpendicularly leaves blocks about ½in. to ¾in.

The curd must immediately be stirred, first very gently and thoroughly, for, say, fifteen minutes, until the curd is healed over. Much care must be exercised, as rough stirring destroys the curd and sends it into the whey. Afterwards stir with considerable roughness; it is better to have it over-than under-stirred.