Bishop Hill
Arts Council

Contact us for more information:
Bishop Hill Arts Council
P.O. Box 47
Bishop Hill, IL 61419
Bishop Hill State Historic Site (309) 927-3345
Bishop Hill Heritage Association (309) 927-3899
www.bishophillartscouncil.com
Road Map & Directions To Us

Programs of the Bishop Hill Arts Council are partially supported by a grant from the Illinois Arts Council, a state agency

Bishop Hill Colony Dairying

The Bishop Hill Colonists’ diet was simply and basic. In Sweden milk, butter and cheese products were one of the main sources for fat and protein. Once settled in the United States dairying continued to be extremely important to these immigrants. Dairy products were an essential part of the Bishop Hill Colonists’ diet.

Caring for the dairy heard in the Colony changed with the seasons much like in Sweden. Summertime found the dairy maids tending the herd in the pastures northeast of the village near Krusbo. During the winter months, the cows were moved into the village area.

In the Olof Krans painting, “Bishop Hill in 1855,” exhibited at the Bishop Hill Museum, a livestock complex is shown near the Dairy Building. The processing of the milk took place at the Dairy Building which still stands today in the northeast corner of Bishop Hill. It is owned and being restored by the Bishop Hill Heritage Association.

Today in Bishop Hill cheese making demonstrations can be observed during Jordbruksdagaran. The following is the recipe used for those demonstrations. It produces an extremely mild, white cheese.

• 2 ½ rennet tablets for custard and ice cream
• 1 tablespoon warm water (90°)
• ½ gallon (8 cups) milk
• Cheesecloth

Dissolve the rennet tablets in 1 tablespoon lukewarm water. In a 3 quart saucepan heat milk and rennet mixture together over medium-high heat about 8 to 10 minutes or till milk coagulates and whey (liquid) separates, stirring frequently, but gently. (Do not allow temperature to go above 210°) Pour the curds and whey into a cheesecloth lined colander, drain well. When cheese is just cool enough to handle (after 4 to 5 minutes), form cheese into 3 or 4 balls squeezing additional whey out of the cheese. Place these balls wrapped in cheesecloth into a crock containing the cold water and salt.

For additional information about the dairy practices and the dairy maids lives in Sweden, Sing the Cows Home by Kerstin Brorson is a delightful examination of dairying in Sweden.