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Boil the whey, and put in a pint of sour butter-milk; when the curds rise to the top take them off, and set them in a cold place; they make a nice dessert to eat with sugar, cream and nutmeg. Cheese Curds. Put to boil a gallon of skim milk, stir into it two spoonsful of rennet wine; when it turns, dip up the curds and set them away to cool; eat them with sweetened cream and nutmeg.
As it was made in huge circular sheets, we would often punch a hole in the middle, and slip it up over our arms. This we found the handiest and most serviceable mode of transportation, being handy to eat without removing our hands from the handle-bars, and also answering the purpose of sails in case of a favoring wind. Yaourt, another almost universal food, is milk curdled with rennet.
There is one thing likewise to be taken notice of, with regard to the Rennet, that as the Bag, of which it is made, happens to be good, so is the Rennet good in proportion.
The juice of a calf's maw or stomach. The moment the milk enters the human maw or stomach, the juice of the stomach converts it into curds into solid food, just as readily as when it enters a calfs maw or stomach, and much more readily than by rennet, as the fresh juice is stronger than the stale.
It is to be observ'd, that if in any sort of Cheese, which is here mentioned, there is not a strength or briskness of taste agreeable to every Palate, it may be strengthned, by putting either Spice into the Rennet Bag, as Pepper, or Mace, or Cloves, which will make the Rennet very strong, and the Cheese of consequence more sharp to the Palate; or else add the Juices of strong sweet Herbs to the Milk, when the Rennet is put in: the Juice of Marygolds especially helps the richness of the Milk, or Cheese.
The pepsin in the presence of the acid digests the casein, gradually dissolving it, forming a straw-colored fluid containing peptones. The peptonized milk has a peculiar odor and bitter taste. Experiment 70. To show the action of rennet on milk.
Put it into a shape, and fill up until it be solid enough to take the form. Serve with plain cream, or mixed with sugar, wine and lemon. CURDS AND WHEY. According to the Italian method, a more delicate and tender curd is made without the use of common rennet.
'So one day the old man came in again. He was a wicked one; he was dreadful selfish; and as he was there, she, being a hospitable woman, gave him some of the curd. "That's good curd," said he. Next day, when she put the rennet in the sheep's milk, not a bit would the curd come.
It was only a tinge, but with Phariseeism as with rennet, a very small quantity is enough to curdle a large pan of milk. They sat down to dinner, and Joseph asked: "Where is Rudolph?" "Goodness gracious me, Joseph, what are you talking about!" said Mrs. Nüssler crossly. "I'm sure you might know by this time that Rudolph is always late.
Received here, it is placed in deep but narrow tin pails holding twelve or fourteen quartz. These are floated in large tanks of water. From these pails the cream is carefully taken and sent to market. The skimmed milk is then placed in a large vat and heated, by means of steam pipes to about 80 deg.. Then the rennet is put in.
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