1. To 1 cup of sweet milk warmed to 35° to 40°C. add 3^ of a powdered
junket tablet. Leave at room temperature until it has set. Pour into a cloth
sack and let drain for a few minutes. Determine the amount of cheese
obtained. Compare the texture and flavor of the cheese with that from
clabbered milk. What is the yield of cheese?
320
MILK AND CHEESE
B. From sour milk.
1. Sour milk that has formed a clot is called clabbered milk. Boil 1 cup
of clabbered milk 1 minute. Pour into a cloth sack and drain for a few
minutes. What is the yield of cheese obtained?
2. To 1 cup of clabbered milk add 1 cup of boiling water. Determine the
temperature. Drain through a cloth sack for a few minutes and determine the
yield of cheese obtained.
3. Heat 1 cup of clabbered milk in a double boiler until the whey separates
from the curd. Take the temperature. Follow directions under 1.
Compare the resulting cheese in texture, consistency, and flavor. What is
the effect of a high temperature upon curd of milk that has been precipitated
by souring? What temperature is preferable for heating clabbered milk to
make cottage cheese? Which method is preferable? Compare with the cottage
cheese made from sweet milk and junket.
Temperature to which milk
is heated
Yield
Texture
Fh
Comments
Results and conclusions.
Cheese
Experiment 60.
To determine the effect of heat upon cheddar cheese.
A. The melting point.
1. Place some grated cheddar cheese in a test tube. To determine the melt-
ing point place a thermometer in the test tube. Melt the cheese by immersing
the test tube in water and heating the water. Compare the melting points
of several samples of cheddar cheese. Notice the consistency of each cheese,
its dryness, hardness, etc., before and after melting.
2. Repeat 1, but use the Kraft or other varieties of cheddar cheese that
have been put in sealed or other types of containers.
B. Effect of temperatures above the melting point.
1. After observing the consistency and texture of the cheese from Al and
A2, put the tubes in warm water and heat to temperatures above the melting
point. Notice all changes that occur.
C. Combining the cheese with milk.
1. Combine about 2 level tablespoons (14 grams) of grated cheese with 34
cup of milk (60 grams). Heat in the upper part of a double boiler. Note the
melting point of the cheese. Continue heating and describe the changes that
occur in the cheese-like mixture.
Does the dryness, texture, or fat content have any effect upon the melting
point? From the results obtained, what would you conclude about combining
cheese with other foods? Should cheese be heated directly over or under the
fire? If so heated, what temperature should be used? Should cheese be covered
CHEESE SOUFFLE
321
with sauce and bread crumbs in macaroni and cheese before putting in the
oven? Why?
Sample
of
cheese
Melting
point
Texture of
cheese before
melting
Effect of
melting and
heat
Comments
Results and conclusions.
Welsh Rarebit
Experiment 61.
To determine the most satisfactory method of combining ingredients for
Welsh rarebit.
1. Prepare a medium white sauce using:
Milk ]4. cup 122 grams
Flour ]4 tablespoon 3.5 grams
Butter )/2. tablespoon 7 grams
Page 261
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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1. To 1 cup of sweet milk warmed to 35° to 40°C. add 3^ of a powdered
junket tablet. Leave at room temperature until it has set. Pour into a cloth
sack and let drain for a few minutes. Determine the amount of cheese
obtained. Compare the texture and flavor of the cheese with that from
clabbered milk. What is the yield of cheese?
320
MILK AND CHEESE
B. From sour milk.
1. Sour milk that has formed a clot is called clabbered milk. Boil 1 cup
of clabbered milk 1 minute. Pour into a cloth sack and drain for a few
minutes. What is the yield of cheese obtained?
2. To 1 cup of clabbered milk add 1 cup of boiling water. Determine the
temperature. Drain through a cloth sack for a few minutes and determine the
yield of cheese obtained.
3. Heat 1 cup of clabbered milk in a double boiler until the whey separates
from the curd. Take the temperature. Follow directions under 1.
Compare the resulting cheese in texture, consistency, and flavor. What is
the effect of a high temperature upon curd of milk that has been precipitated
by souring? What temperature is preferable for heating clabbered milk to
make cottage cheese? Which method is preferable? Compare with the cottage
cheese made from sweet milk and junket.
Temperature to which milk
is heated
Yield
Texture
Fh
Comments
Results and conclusions.
Cheese
Experiment 60.
To determine the effect of heat upon cheddar cheese.
A. The melting point.
1. Place some grated cheddar cheese in a test tube. To determine the melt-
ing point place a thermometer in the test tube. Melt the cheese by immersing
the test tube in water and heating the water. Compare the melting points
of several samples of cheddar cheese. Notice the consistency of each cheese,
its dryness, hardness, etc., before and after melting.
2. Repeat 1, but use the Kraft or other varieties of cheddar cheese that
have been put in sealed or other types of containers.
B. Effect of temperatures above the melting point.
1. After observing the consistency and texture of the cheese from Al and
A2, put the tubes in warm water and heat to temperatures above the melting
point. Notice all changes that occur.
C. Combining the cheese with milk.
1. Combine about 2 level tablespoons (14 grams) of grated cheese with 34
cup of milk (60 grams). Heat in the upper part of a double boiler. Note the
melting point of the cheese. Continue heating and describe the changes that
occur in the cheese-like mixture.
Does the dryness, texture, or fat content have any effect upon the melting
point? From the results obtained, what would you conclude about combining
cheese with other foods? Should cheese be heated directly over or under the
fire? If so heated, what temperature should be used? Should cheese be covered
CHEESE SOUFFLE
321
with sauce and bread crumbs in macaroni and cheese before putting in the
oven? Why?
Sample
of
cheese
Melting
point
Texture of
cheese before
melting
Effect of
melting and
heat
Comments
Results and conclusions.
Welsh Rarebit
Experiment 61.
To determine the most satisfactory method of combining ingredients for
Welsh rarebit.
1. Prepare a medium white sauce using:
Milk ]4. cup 122 grams
Flour ]4 tablespoon 3.5 grams
Butter )/2. tablespoon 7 grams