Hand-book on Cheesemaking, by George Newell, Part 1
Boring Books for Bedtime Readings to Help You Sleep
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How to Cut a Curd From Milk
As soon as the curd mass will cleave brittle over the finger, prepare your knives. Never apply heat under any circumstances until the raw curd has all disappeared beneath the whey surface. If milk is alright, about three-fourths of an hour's time should be consumed in bringing up the heat to the scalding limit. But if otherwise, get it there in fifteen minutes or half an hour according to the exigency of the case.
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