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Updated: May 6, 2025
And as a considerable part of the casein, or curd, is composed of another starch-like body, or animal starch, this makes milk quite rich in the starch-sugar group of food-stuffs. All these substances, of course, in milk are dissolved in a large amount of water, so that when milk is evaporated, or dried, it shrinks down to barely one-sixth of its former bulk.
Yama, the god of the infernal regions; 4. Surya, the god of the sun. Brahma is the creator of the universe, and the source from which all the individual deities have sprung, and into which all will ultimately be absorbed. "As milk changes to curd, and water to ice, so is Brahma variously transformed and diversified, without aid of exterior means of any sort."
I think however the Cheese of Suffolk might be help'd in a good measure, if the Farmers there were to have their Rennet Bags from places where the Grass was short and fine; for I guess then, from the above reasoning, that the Curd would be of a more tender nature, or not of so binding a quality as it now is, and the Cheese consequently would be the better.
Again, it would be an advantage in the making of Cheese to have your Cattle all of one sort, and to feed all upon the same sort of Pasture; for when it happens to be otherwise, the Cheeses are apt to decay, from the different Tempers of the Milk; but let our Milk be what it will, be careful of the former Method prescribed, i.e. to break the Curd by gentle degrees, and as equally as possible every where: the little pains extraordinary will be paid in the goodness of the Cheese, for then it will not be full of Eyes or Hollows, and will sell the better.
Beat them up together with three eggs, and half a pint of cream, till quite light: then fill the pattipans three parts full. To make a plainer sort of cheesecakes, turn three quarts of milk to curd; break it and drain off the whey. When quite dry, break it in a pan, with two ounces of butter, till perfectly smooth.
But the stool was not big enough for both to stand on, and Zaidee was too interested to get down. A bigger piece of curd came floating towards her, and she leaned quickly forward to reach it. She lost her balance, and went headlong into the milky pool.
Many like it made rather thin with cream, serving it in a deep dish. You may make this cheese of sweet milk by forming the curd with prepared rennet. Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice cream.
In farm-houses where old-fashioned ways of butter-making are still followed, and the thermometer is ignored, it happens sometimes that after some hours' churning the butter does not "come." The traditional remedy is then tried of introducing one or two half-crowns into the churn, partly, I think, as a kind of charm, and partly with the idea of what is called "cutting the curd."
When it hardens, cover it with nettles on a pewter plate. What is called Rush Cream Cheese is made as follows. To a quart of fresh cream put a pint of new milk, warm enough to give the cream a proper degree of warmth; then add a little sugar and rennet. Set it near the fire till the curd comes; fill a vat made in the form of a brick, of wheat straw or rushes sewed together.
Or boil some slices or fine bread with a little salt, an onion, and a few peppercorns. Beat it well, put in a bit of butter, and a spoonful of cream. This sauce eats well with roast turkey or veal. TURKISH YOGURT. Let a small quantity of milk stand till it be sour, then put a sufficient quantity of it to new milk, to turn it to a soft curd.
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