How to make Cheese from One Cow.
Take cool weather, either in spring or fall, when milk and cream will keep, and when flies are scarce. Strain your milk in some deep vessel that will hold two milkings; in the morning skim slightly; warm the milk to blood heat, add the water in which has been soaked a bit of rennet about two inches square, over night, and as soon as stiff, cut with a carving or other knife; let it stand a few minutes, when you can put it into a cloth strainer, and lay by until you accumulate as largo a curd as your hoop will hold, when you chop tho whole, scalding with hot whey, just so it will give a creaking sound if chewed. Then add a little salt, sage, or whatever you like, and press. The whole operation need not require over an hour’s time.