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Adults usually digest buttermilk and clabbered milk more easily than the sweet milk. The lactic acid seems to be quite beneficial. Metchnikoff thought for a while that he had discovered how to ward off decay and old age by means of the lactic acid bacteria in milk. Milk can be clabbered quickly by adding lemon juice to sweet milk. Junket: Add rennet to milk and let it stand until it thickens.
Take a piece of rennet about three inches square, and wash it in two or three cold waters to get off the salt; wipe it dry, and fasten a string to one corner of it. Have ready in a deep dish or pan, a quart of unskimmed milk that has been warmed but not boiled. Put the rennet into it, leaving the string hanging out over the side, that you may know where to find it.
Take two quarts of new milk, warm it on the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablespoonfuls of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made.
The mother gazed at the soldiers in such formidable fashion that they were more inclined to retreat than to advance. "Come, now," repeated the provost. "Here you, Rennet Cousin!" No one took a step. The provost swore, "Tete de Christ! my men of war! afraid of a woman!" "Monseigneur," said Rennet, "do you call that a woman?" "She has the mane of a lion," said another.
Let it again boil up, and then take the sauce-pan off the fire, and set it aside to stand for a few minutes, but do not stir it. When wine is considered too heating, the whey may be made by turning the milk with lemon juice. Wash a small bit of rennet about two inches square, in cold water, to get off the salt. Put it into a tea-cup and pour on it sufficient lukewarm water to cover it.
When the rennet is taken from the calf, wash it, lay it on a plate well covered with salt, put more on in two days, keep it in a cold place, in three or four days it will do to stretch on sticks, hang it up in a dry cool place, with as much salt as will stick to it, when quite dry, put it in a paper bag and hang it up, a piece two inches square soaked in two table-spoonsful of water will make a cold custard, the same piece salted and dried will do several times.
Now this clotting of the milk does, for the most part, proceed from the breasts not being fully drawn, and that, either because she has too much milk, and that the infant is too small and weak to suck it all, or because she doth not desire to be a nurse, for the milk in those cases remaining in the breasts after concoction, without being drawn, loses its sweetness and the balsamic qualities it had, and by reason of the heat it requires, and the too long stay it makes there, is sours, curds and clots, in like manner as we see rennet put into ordinary milk to turn it into curds.
"The custom is to make cheese from the rising of the Pleiades in spring to their rising in summer, and yet the rule is not invariable, because of difference in locality and the supply of forage. "The practice is to add a quantity of rennet, equal to the size of an olive, to two congii of milk to make it curdle.
She no longer hoped for anything, she no longer knew what she wished, except that she did not wish them to take her daughter. Rennet Cousin went in search of the chest of tools for the night man, under the shed of the Pillar-House. He drew from it also the double ladder, which he immediately set up against the gallows.
Cover the pan, and set it by the fire-side or in some other warm place. When the milk becomes a firm mass of curd, and the whey looks clear and greenish, remove the rennet as gently as possible, pulling it out by the string; and set the pan in ice, or in a very cold place.
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