Page 12 - DairyOnThePrairie
P. 12
10 Dairy on the Prairie
Curtis' factory churn.35 mercial sphere open primarily only to men. Surplus CHEESE-MAKING
poultry and egg production became one of the few
farmers suspected they were not receiving prime dol- remaining financial contributions that rural women Cheese-making, whether on a large or small scale,
lar for their milk: there were many accusations flung were recognized for. Although women's roles in the was an exacting process. Making cheese required
between patrons and factory operators about milk spheres of gardening for home consumption, house- hours of precise monitoring of temperatures during
payments. Early patrons were paid according to how hold chores, and child rearing were life sustaining, heating. After the cheeses were made, they had to be
many pounds of milk they delivered to the factory. the effects of those aspects of "women's work" on the turned and greased with whey butter. If even one step
Although the milk could be rejected if it was com- financial status of the farmstead were not so easily was done improperly, the cheese would be inedible.
pletely spoiled, all farmers were paid the same amount measured as butter income. Bad flavor in cheese was believed to be the result of a
per pound of milk, whether their cow's milk had a variety of factors, including unclean milk; cows un-
high or low fat content. High fat percentage was most t HE ACTUAL "RECIPES" FOR CHEESE der stresses such as abuse, drought or a poor diet; in-
desirable, as it produced the most butter per pound OF HOME MANUFACTURE WERE VERY sufficient heating; overheating; not enough salt; too
weight. The factory operator could measure the SIMPLE, SUCH AS DELAWARE COUNTY much salt; or putting the curds to press when too
amount of cream in a milk sample as compared to the RESIDENT EMILY GILLESPIE'S 1867 RECIPE: warm.37
other patrons milk (a comparative test), but many
farmers grumbled—and rightly so—that these mea- . . . milk warm, put in rennet enough Early factory cheese-making followed the same
sures were not accurate. An accurate and quick test, to bring to a curd, then whey off till recipes as home production. The basic steps in cheese-
the Babcock centrifugal test, was not introduced until dry by cutting up or breaking & stir- making were heating the milk, adding the coagulant,
1890. ring the curd occasionally, then salt & setting the curd, cutting the curd, heating it, draining
put in press for a couple of hours; turn and salting the curd, and finally, pressing it into a sin-
The Factory System also eliminated rural women & put in press 3 or 4 hours, turn again gle mass of cheese and allowing it to age, usually for
from being primary participants in the dairy trade. & leave in press till time to put in an- 30 to 45 days. Instead of a home cooking stove and
Some farm women continued to churn for home con- other cheese (say about 24 hrs in press small pans, commercial equipment took a grander
sumption, but most dairy farmers sold their milk or in all); then take out & grease in hot scale to process larger and larger batches of milk into
cream to the factories, either retaining a small amount melted butter with red pepper in. cheese.
for home churning or purchasing butter from mer- change cloths every time the cheese is
chants. Thus, farming and dairying became a com- turned so as to have a dry one. Keep Illustration of the interior of a cheese factory curing
in an airy place & turn & grease every house.38
day till cured.36
