Hand-book on Cheesemaking, by George Newell, Part 1
Boring Books for Bedtime Readings to Help You Sleep
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How to Scald a Vat of Curd
As soon as the curd begins to assume a slightly elastic consistency, begin operations with a rake. If you have an idea that curd wants to be stirred all of the time throughout the scalding period, at once disabuse your mind of it. Such a notion is anti-deluvian in its conception and disastrous in its results. Novices at the business are sure to stir too often and too violently. This knocks off the yield and also injures the quality of the cheese.
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