Page:The story of milk.djvu/121

 stirring with a rake and the hands, and are not allowed to pack at the bottom of the vat. The heating is easily regulated by opening the steam valve little by little. Through the "cooking" the pieces of curd shrink to some extent and are hardened so that they will gradually stand livelier stirring without losing butter-fat. After the cooking the curd is left for an hour or so in the whey for a slight acidity to develop and it is then shoved toward the sides of the vat and the whey is drained off. Here again the "Acid Test" may assist in determining when the whey should be drawn.

Cutting the curd

Cheddaring or Matting.—After thorough draining,