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Updated: June 19, 2025
So he went away, and next day she put the rennet in the milk as usual, but not a bit would the curd come. "Oh," said she, "but I must put something in the children's mouths!" She was a fine woman, she was. So she kept the lambs from the sheep all night, and next morning she milked the sheep. Sheep's milk is rich, and she put rennet in that, and fed the children on the curd.
It will keep the better for adding to it a wine glass of brandy. If too large a proportion of rennet is mixed with the milk, the cheese will be tough and leathery. To make a very good cheese, take three buckets of milk warm from the cow, and strain it immediately into a large tub or kettle.
Hist. vol. vi. p. 57. Rushworth, vol. i. p. 105. Rennet, p. 776. Philip understood this language.
When cold, grate white sugar over the top, and ornament it with slips of citron handsomely arranged. This though usually called a cheese cake, is in fact a pudding. Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Put it into a tea-cup, pour on it sufficient lukewarm water to cover it, and let it soak all night, or at least several hours.
When you dish it, if there is whey in the mug, lie it gently out without pressing the curd; lay it on a deep dish, and pour fresh cream over it; have powdered loaf-sugar to eat with it; also hand the nutmeg grater. Prepared rennet can be had at almost any druggist's, and at a reasonable price.
The protein in milk will cause no inconvenience if the milk is eaten slowly, in proper combinations and not to excess. The rennet in the stomach curdles the casein. The hydrochloric acid and the pepsin in the gastric juice then begin to break down and dissolve the clots, and the process of digestion is completed in the small intestines.
The Mace in good quantity put into the Rennet will give the Cheese a most agreeable warmth.
Sweeten half a gallon of milk, put into it a table-spoonful of rennet wine, and let it stand in a warm place till it begins to come, when it should be set in cold water till dinner time; just as you take it to table, pour some cream on it, and grate nutmeg over the top. Cream Custard.
A mixed preparation of vegetables stewed in their own sauce; also, a garnish of various vegetables. A clear soup with shredded vegetables. Junket. Milk jellied by means of rennet. Kippered. Dried or smoked. Larding. The insertion of strips of fat pork into lean meat. The fat is inserted before cooking. Lardon. A piece of salt pork or bacon used in larding. Legumes.
It came heaving up grandly, a great, round-faced, full-cream, curdy moon, rich with rennet and yellow with butter fats; but by the time we had worked our way south to Naples a greedy fortnight had bitten it quite away, until it was reduced to a mere cheese rind of a moon, set up on end against the delft-blue platter of a perfect sky.
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