April
9, 1935 Strong southeast wind. There was little work we could do. In the morning we made cheese.
By this time in Kansas, most cheese was produced by
creameries that bought milk from farmers and sold their cheese in the stores. But the Siemens made cheese at least this
once. Making cheese at home is not a
difficult process, but it requires quite a bit of time, heating the milk and
curds, with many steps and waiting in between, and maintaining the exact
temperature is important. In addition to
milk, the key ingredients are rennet to coagulate the milk and a bacterial
culture to provide the texture and flavor.
Cornelius and daughter Mary liked strong cheddar cheese from Canada, so
perhaps he was trying to make the same kind of cheese. When visitors came, he would ask them to
bring cheese along. In later years, the
Siemens either bought cheese locally or asked visitors to bring it from Canada.
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