Hand-book on Cheesemaking, by George Newell, Part 1
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How to Make Rennet Cheese
The tendency of modern cheese making is toward quick coagulation of milk. The larger infusion of rennet necessary for this purpose, begets cheese that can be quickly cured in a market where they are expected to be soon consumed. If colored cheese is desired, now apply anatuan sufficient to give a rich golden hue. Always know the quantity of milk to a pound, and portion out accordingly.
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