5. Grinding the Curd.

A curd-mill is indispensable. We will describe a simple form A mill for this operation: It is a circular disc, having an iron rim. In the disc are four slits, with large teeth like a saw, and four cross-knives, with sharp cutting edge attached. This disc is fed by a hopper, and turned either by manual or mechanical power, when it cuts the curd into small pieces or thin strips, which are usually ¼in thick and 1in. wide. The curd should now be at a temperature of about 95°, and the grinding commenced directly the curd will draw hairs ½in. long on the hot iron, or in spring Jin. Be sure to have nil free whey. Grind only once if there are no pin-holes; but if the curd is open and porous it must be put through the mill twice. Keep the curd warm—say, from 90° to 94°—to develop the lactic acid, and kill the organisms which cause the holes.