When milk sours, the lactic acid bacteria present change the milk sugar to acid. The acid finally precipitates the protein and the milk "clabbers." Milk containing too little acid to bring about this, may separate when heated. If salt is present, this is even more liable to happen. Herein lies the difficulty of making cream of tomato soup without neutralizing the acid with soda, but the flavor is superior if soda is not used. The important thing to remember in connection with milk is its value in the diet. A reasonable amount should be included even by those living at low cost. Sherman tells us that " those who are able to spend 30 to 40 cents per person per day for food are practising true economy when they buy and use liberally the best milk obtainable, even at a price of from 15 to 20 cents per quart." Also, "in no other way can the food habits no$ prevailing, especially in the cities, be so certainly and economically improved as by a more liberal use of milk." 276 FOOD STUDY REFERENCES As in the previous lesson. Journal of Home Economics. Vol. VIII, pp. 429-432. "A Study of Condensed and Evaporated Milk." QUESTIONS 1. What is meant by scalding milk? How can you easily tell when it is scalded ? 2. Why is milk usually heated in a double boiler? When may this be done over a direct flame ? 3. Would you infer that acid is present in chocolate, since chocolate fudge is so liable to separate in cooking ? Does the separa- tion affect the final product ? 4. What two classes of condensed milk are there ? How are they prepared ? What do they cost ? How does this cost compare with that of ordinary milk ? LIX CURD OF MILK COTTAGE CHEESE — JUNKET CUSTARD A. Class Experiments. THE EFFECT OF HEAT ON SOUR MILK. 1. Test milk, sour enough to have clabbered, with blue litmus paper. Cut a little of the milk with a knife and strain some of the whey through cheesecloth. Save both curd and whey for comparison. 2. Boil half a cup of the milk for three minutes. Strain through a cheesecloth and compare with the curd obtained in (1), (3), and (4). Reserve the whey. 3. Heat half a cup of the milk in a double boiler until it separates. Strain through a cheesecloth. 4. Pour half a cup of boiling water into half a cup of the sour milk. Take the temperature of the mixture. Strain the curd as before. FOOD FOR CHILDREN 277 5. Compare the whey of unheated milk with the whey obtained by heating, and decide why heat is used in sepa- rating. Examine the texture of the curds and determine the effect of great heat. Which methods of separation should be used in making cottage cheese ? B. PREPARE COTTAGE CHEESE. Season and serve as a salad. Class Experiments. C. 1. To one fourth of a cup of milk, add half a tea- spoon of rennin * solution. Boil, and set aside in a mold, until cool. 2. To one fourth of a cup of lukewarm milk, add half a teaspoon of rennin solution✪ Junket Custard. When cool, compare with (1). D. JUNKET CUSTARD. Make a recipe for a "Junket Custard", using choco- late, caramel, or vanilla, as flavoring, and prepare the custard. FOOD FOR CHILDREN The subject of food for children is an important one, for the digestions of little children are easily upset. Failure in obtaining a properly balanced diet means failure in proper development and growth.

AI-modernized reading of the original text

When milk sours, the lactic acid bacteria present change the milk sugar to acid. The acid finally precipitates the protein and the milk "clabbers." Milk containing too little acid to bring about this, may separate when heated. If salt is present, this is even more liable to happen. Herein lies the difficulty of making cream of tomato soup without neutralizing the acid with soda, but the flavor is superior if soda is not used. The important thing to remember in connection with milk is its value in the diet. A reasonable amount should be included even by those living at low cost. Sherman tells us that "those who are able to spend 30 to 40 cents per person per day for food are practising true economy when they buy and use liberally the best milk obtainable, even at a price of from 15 to 20 cents per quart." Also, "in no other way can the food habits now prevailing, especially in the cities, be so certainly and economically improved as by a more liberal use of milk." As in the previous lesson. Journal of Home Economics. Vol. VIII, pp. 429-432. "A Study of Condensed and Evaporated Milk." 1. What is meant by scalding milk? How can you easily tell when it is scalded ? 2. Why is milk usually heated in a double boiler? When may this be done over a direct flame ? 3. Would you infer that acid is present in chocolate, since chocolate fudge is so liable to separate in cooking ? Does the separation affect the final product ? 4. What two classes of condensed milk are there ? How are they prepared ? What do they cost ? How does this cost compare with that of ordinary milk ? CURD OF MILK COTTAGE CHEESE — JUNKET CUSTARD A. Class Experiments. THE EFFECT OF HEAT ON SOUR MILK. 1. Test milk, sour enough to have clabbered, with blue litmus paper. Cut a little of the milk with a knife and strain some of the whey through cheesecloth. Save both curd and whey for comparison. 2. Boil half a cup of the milk for three minutes. Strain through a cheesecloth and compare with the curd obtained in (1), (3), and (4). Reserve the whey. 3. Heat half a cup of the milk in a double boiler until it separates. Strain through a cheesecloth. 4. Pour half a cup of boiling water into half a cup of the sour milk. Take the temperature of the mixture. Strain the curd as before. FOOD FOR CHILDREN 277 5. Compare the whey of unheated milk with the whey obtained by heating, and decide why heat is used in separating. Examine the texture of the curds and determine the effect of great heat. Which methods of separation should be used in making cottage cheese ? B. PREPARE COTTAGE CHEESE. Season and serve as a salad. Class Experiments. C. 1. To one fourth of a cup of milk, add half a teaspoon of rennin * solution. Boil, and set aside in a mold, until cool. 2. To one fourth of a cup of lukewarm milk, add half a teaspoon of rennin solution. When cool, compare with (1). D. JUNKET CUSTARD. Make a recipe for a "Junket Custard", using chocolate, caramel, or vanilla, as flavoring, and prepare the custard. FOOD FOR CHILDREN The subject of food for children is an important one, for the digestions of little children are easily upset. Failure in obtaining a properly balanced diet means failure in proper development and growth.

Records on this page

Junket Custard

Food study