When starter is not used the time for curdling will be about 30 hours.
Cut and stir, and then heat to 100° F. and hold for 30 minutes. Stir gently at intervals.
Pour upon cheesecloth and drain for 20 or 30 minutes.
Place in pail or pan and salt at the rate of 21⁄2 ounces to 10 pounds of curd, or about 2 level tablespoonfuls for the cheese from 30 pounds of milk.
If desired, add sweet or sour cream at the rate of one-half pint to 10 pounds of curd, or about one-quarter pint of cream to the product from 30 pounds of milk.
Summary of Rennet or Pepsin Process
The following is an outline of the process with rennet or pepsin on the basis of 30 pounds or 31⁄2 gallons of milk, which will yield about 51⁄4 pounds of cheese:
Obtain clean, fresh milk.
When a starter is not used, after adding rennet or pepsin, warm the milk to 75° F. and hold it at about that temperature until curdled.
If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, and set away at 75° F. to curdle.