Cheesemaking was a  routine chore for most 18th and early 19th century agricultural housewives. At least one cow was kept by most families to supply milk for cheesemaking, cooking, and cream for making butter. Woven splint baskets, like this one, lined with cheesecloth, acted as strainers. The curds and whey were poured into the basket where the curds remained and the whey continued through into a separate container.  The curds were then placed in a press to make cheese and the whey was saved for cooking.