It is turned, about an hour and an
half, by two men, till the butter is produced. Then they pour off the
butter-milk, and put in some water which they agitate backwards and
forwards about a minute, and pour it off. They take out the butter,
press it with their hands into loaves, and stamp it. It has no other
washing. Sixteen American gallons of milk yield fifteen pounds of
butter, which sell at twenty-four sous the pound.
The milk, which, after being scummed as before, had been put into
a copper kettle, receives its due quantity of rennet, and is gently
warmed, if the season requires it. In about four hours, it becomes a
slip. Then the whey begins to separate. A little, of it is taken out.
The curd is then thoroughly broken by a machine like a chocolate-mill. A
quarter of an ounce of saffron is put to seven brentas of milk, to
give color to the cheese. The kettle is then moved over the hearth, and
heated by a quick fire till the curd is hard enough, being broken into
small lumps by continued stirring. It is moved off the fire, most of the
whey taken out, the curd compressed into a globe by the hand, a linen
cloth slipped under it, and it is drawn out in that.
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