RECIPES FOR MILK, BUTTER, CHEESE AND EGGSCHAPTER XLII
Milk and Cream
2998.—CURDS AND WHEY.
Method.—Rennet varies so much in strength that no definite rules for its use can be given. It may be prepared from the lining of the paunch of a calf, but it is much better to buy it ready prepared. Heat the milk to about 80° Fahr., add rennet according to the printed directions on the bottle, and allow it to stand in a warm place until the curd separates itself from the whey.
Method.—The milk should be allowed to stand for 12 hours in winter, and about half that length of time when the weather is warm. The milk-pan is then set on a stove, and should remain there until the milk is quite hot, but it must not boil, otherwise the albumen will coagulate and form a skin on the surface. The more slowly the milk is heated the better will be the result. The time required depends upon the size and shape of the vessel containing the milk, and the amount of heat applied, but small rings and undulations on the surface of the milk indicate that it is sufficiently scalded. When the process of scalding is completed, the vessel should at once be transferred to a cold place and kept there until the following day, when the cream is skimmed off into the tins or pots in which it is sold. In Devonshire nearly all the butter is made from scalded cream, and is usually very firm.
Ingredients.—1 pint of new milk, 1 dessertspoonful of brandy. 1 dessertspoonful of castor sugar, 1 teaspoonful of prepared rennet, whipped or clotted cream, ground cinnamon or grated nutmeg.