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The Pamphlet Collection of Sir Robert Stout: Volume 68

4. Drawing the Whey

4. Drawing the Whey.

For this a strainer and siphon are used. The whey is passed down a gutter in the floor, and out into a trough in the yard some distance away. The whey is then used for feeding pigs and young stock.

A very important part of the process is to ascertain the precise condition of the curd before the whey is removed, and it is absolutely necessary to test carefully. Drawing the whey early, and stirring the curd thoroughly, gives a keeping quality to the cheese.

The simplest method of testing is to heat an iron, squeeze up a lamp of curd, press lightly against the hot iron, and when fine hairs can be drawn the acid is about to develop.

It is very desirable to have the whey removed from the curd before the acid develops; therefore draw the whey sweet, and if the curd is soft, draw the whey earlier than you would otherwise. The best results are usually got when the bulk of the whey is drawn as early as possible, for if it is left it augments any trace of taint should there be such. If the milk is sour or old the whey must be drawn before any acidity develops; but if the milk is tainted, or the curd open, more acidity must be developed, until hairs ¼ in. long can be drawn on the hot iron.

After removal of the whey the curd should be kept at a tempera-tore of 94° or over. Stir well with hands five or six times, then pack slim all over the vat. Cut into fairly-large pieces, and turn them over every fifteen minutes; use the thermometer, and keep heat regular. The length of time between setting the milk and draw-pig the whey depends on the condition of the milk and the temperature. The curd should be hand-stirred, and not allowed to pack into lumps, until it feels firm, shotty, and squeaks between the teeth. If the milk is old or acid it may be a question of minutes; or if the milk is very fresh time is about five hours we may say. About five to six hours is average with properly-matured curd. With the curd at a low temperature, the fermentation takes longer. The temperature must be carefully watched at every point, and only a reliable thermometer, which has been tested, used. The more acid the cheese the quicker it ripens, and the old adage is only too true with regard to cheese, "Soon ripe, soon rotten."

This completes the process of expelling the whey, and the amount of moisture should be reduced from about 87° to 35° at the highest heat, and only 40° when the whey has been drawn. The curd should now be firm and solid. Unless the moisture is properly expelled the cheese will not keep or mature, so as to command a high price.