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Take three gallons of milk, warm from the cow, and strain it into a tub, have a piece of rennet two inches square, soaked in half a pint of water for several hours, drain off the water, and stir it in; when it is sufficiently turned, cut the curd, spread a thin linen cloth over the top, and as the whey rises, dip it off with a saucer, put the curd as whole as possible into a cheese-hoop about the size of a dinner plate, first spreading a wet cloth inside, then fold the cloth smoothly over the top, put a weight on the top heavy enough to make the whey drain out gradually.
Wetherell was stirring up the thick white curd, and dipping out the pale green whey, with a little wooden dish. After she had "weighed it," she mixed in salt thoroughly. She asked me to hand her her cheese-hoop and cloth, which were lying on the table behind me. She put one end of the cloth into the hoop and commenced filling it with curd, pressing it down with her hand.
Then lay a clean cloth at the bottom of a wooden cheese-hoop or mould, which should have a few small holes bored in the bottom. The cloth must be large enough for the end to turn over the top again, after the curd is put in. Then turn it again, rub the cheese all over with salt, and return it to the press for fourteen hours. Should the edges of the cheese project, they must be pared off.
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