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 vat long enough to pack firmly together, stirring once in a while until by smell and taste (if not also by acid or hot iron tests) it appears to be sufficiently fermented for the whey to be drawn, a condition that can only be learned by experience. This will be about two or three hours from the time the rennet is added.
Diagram of lever press
Combined screw and lever press
Draw the whey and press more out of the curd with the hands. Let the curd mat and break it up alternately several times; finally crumble and pulverize it and keep it stirred with the hands, adding salt at the rate of three to four ounces to the curd from 100 lbs. of milk and continuing the stirring until the curd is cooled down to below 80°, when it should be packed into the hoop and put to press. This salting and cooling may take another hour. The hoop may be made of wood or heavy tin of any size desired, with a loose follower of wood. The sides and bottom should be perforated to allow the whey to escape. Or it may be a cylinder without top or bottom, placed on a corrugated piece of board. Line the hoop with cheese-cloth before putting in the curd.