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Stir into it half a tea-cupful of infusion of rennet or rennet-water; and having covered it, set it in a warm place for about half an hour, or till it becomes a firm curd. Cut the curd into squares with a large knife, or rather with a wooden slitting-dish, and let it stand about fifteen minutes. Then break it up fine with your hands, and let it stand a quarter of an hour longer.
When the rennet is put in, the heat of the milk should be from 90 to 96 degrees. Three quarts of milk will yield, on an average, about a pound of cheese. In infusing the rennet, allow a quart of lukewarm water, and a table-spoonful of salt to a piece about half the size of your hand. The rennet must soak all night in the water before it can be fit for use.
But besides the way of preparing the Rennet, as I have here set down, it is practised to make an artificial Rennet, which will do very well for making of Cheese; and that is, to boil the Cliver, or as some call it Goose-grass, or others Rennet-Wort, in Water, and you may add some Tops of Sweet Bryar; about a Spoonful of which Decoction, or boiled Liquor, will turn a Pail-full of Milk, of about five Gallons, without any other help; but in the Preparation of this, as well as the other, for the Improvement of the Cheeses, in giving them rich Flavours, it is adviseable to insert, while we are boiling the Waters for them, either some of such Sweet Herbs as we like, or such Spices as we most covet the taste of.
The alkalies do not form any precipitate, but they kill the cerealine as if it had been precipitated The neutral rennet does not make any precipitate in a solution of cerealine 5 centigrammes of dry cerealine transform in twenty-five minutes 10 grammes of starch, reduced to a paste by 100 grammes of water at 113 deg. Fah.
Just so the rennet of a sucking calf has a greater power of coagulating cow's milk than that of a sheep, and vice versa. "Clinical observation," says Dr. Condereau, "shows that all young infants digest human milk very easily and cow's milk very imperfectly. When it is fed on the latter, in the excreta will be found numerous fragments, sometimes very bulky, of undigested caseine.
Thee must not lose patience, 'merch i; by and by it will be bright weather again." "Do you think, mother?" "Yes, I think I am sure." "Well, indeed," said Morva, "you are always right; but oh! I am forgetting my cheese, I set the rennet before I came out. I must run." And away she went, and in a short time had reached the dairy, where the curdled milk was ready for her.
As soon as we got into the house she opened the back door and called "Jacob!" Then turning, she took a small cup of rennet clabber from the shelf, poured a little cream over it, put a spoon in it, and set it on the table before me.
Place some milk in a basin; heat it to about 100 degrees F., and add a few drops of acetic acid. Experiment 49. Take one or two teaspoonfuls of fresh milk in a test tube; heat it, and add a small quantity of extract of rennet. Soon the curd shrinks, and squeezes out a clear, slightly yellowish fluid, the whey. Experiment 50. Boil the milk as before, and allow it to cool; then add rennet.
Here the Milk would be rich, and if the Rennet is good and well proportion'd, the Cheese will be so too. It is to be observ'd likewise, that when Cows feed upon such Weeds as I have mention'd, I mean the Clivers, which turn their Milk, the Curd is always hard and scatter'd, and never comes into a Body, as the pure Milk will do that is set with Rennet, and consequently the Cheese will be hard.
The executioner who was shedding large tears upon her, drop by drop, was about to bear her away in his arms. He tried to detach the mother, who had, so to speak, knotted her hands around her daughter's waist; but she clung so strongly to her child, that it was impossible to separate them. Then Rennet Cousin dragged the young girl outside the cell, and the mother after her.
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