Page:The story of milk.djvu/133

 imitating as far as possible the operation with curd knives in the factory.

Taking the temperature of the milk in a shotgun can

Curd fork

Mold or "Hoop"

"Cook" the curd as in factory cheesemaking. If steam is not available, allow the curd to settle and dip off some of the whey which is then heated and poured back on the curd so as to raise the temperature of the whole mass about 2 degrees. Repeat this several times, gradually raising the temperature to 100°, a few degrees at a time.

Keep the curd gently stirred up and floating in the whey and do not allow it to lie on the bottom of the