Hand-book on Cheesemaking, by George Newell, Part 1
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How to Make Cheese at 100 Degrees
A good yield and a good quality must both be gotten out of the milk. The object is to cook at the lowest temperature, which will do the business within a reasonable time. On reaching this heat, immediately cover up the fat with the carpet-like canopy previously described. Be sure and give it a thorough rake stirring the last thing on reaching the scalding point.
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