To study the composition of milk put a quart of composition
fresh milk in a glass jar and leave it twenty-four hours
or longer until it is thick and sour. What percentage
of the whole is the cream ? Remove the layer of
cream on top to another jar, screw on the top, and
shake until the fat separates from the watery por-
tion of the milk. Collect the butter on a spoon, wash
out the milk by pressing and folding with a knife.
Weigh or estimate carefully the value of the butter ob-
tained. What proportion of the original bulk of milk
does it represent ? Persons fond of unsalted butter may
thus prepare it for themselves.
Why is salt added to butter?
The remainder of the milk, now a thick mass of
curd, may be pressed out with a spoon or cut with
a knife to show the greenish water known as whey.
What nutritive substances are there in this ?
Turn the thick milk into a two-quart pan and fill
with hot water, in twenty minutes drain the water off
through a strainer, that no curd need be lost, and pour
on more hot water. Do this several times until the
curd loses its sour taste and has contracted, but do
not allow it to become too hard. If boiling water is
used the curd will become unpalatable and indigestible.
Junket
44 PRINCIPLES OF COOKERY.
Buttons have been made of sour milk treated by heat
and pressure,
sour Press as much water as possible from the curd and
eteeie compare the quantity with the original amount of
milk. Remember that this still contains much water.
Now combine the curd with butter or thick cream, salt
it and shape in small balls or pack in cups. Thus
we learn something of the value of milk and have
made a sour milk cheese more palatable than when
the whole mass of curdled milk is heated on the stove
or strained in a cloth.
With prepared rennet in liquid or tablet form the
curd and whey of sweet milk may be separated. The
milk should be warmed slightly before the dissolved
rennet is added, then chilled in the dishes from which
it is to be served. This is known as junket or rennet
custard✪ Junket or Rennet Custard.
Absolute cleanliness is essential for every utensil to
come in contact with milk. The souring of the milk
is due to the action of bacteria which come to it from
contact with utensils and the air. Its fluid form and
nutritive material afford a medium peculiarly favor-
able to the development of germs of disease, as well as
to the growth of useful bacteria which aid in butter
and cheese making.
The growth of such micro-organisms is hastened by
moderate heat, but most of them are killed by raising
the milk to the boiling point.
Sterilization requires a temperature of two hun-
MILK.
AS
dreri and twelve degrees F, continued for about
twenty minutes ; this process usually changes the flavor
of the milk so that it is disagreeable to many palates.
The high temperature also causes the fat globules
to separate instead of being retained in the form of
cream.
Pasteurization takes its name from the noted French
scientist, and consists in raising the milk to a tempera-
ture of about one hundred and fifty-five degrees F. By
this means the flavor of the milk is unchanged.
Page 18 · 1 recipe record on this page
Presented as published in 1910. 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
To study the composition of milk put a quart of composition fresh milk in a glass jar and leave it twenty-four hours or longer until it is thick and sour. What percentage of the whole is the cream ? Remove the layer of cream on top to another jar, screw on the top, and shake until the fat separates from the watery portion of the milk. Collect the butter on a spoon, wash out the milk by pressing and folding with a knife. Weigh or estimate carefully the value of the butter obtained. What proportion of the original bulk of milk does it represent ? Persons fond of unsalted butter may thus prepare it for themselves.
Why is salt added to butter?
The remainder of the milk, now a thick mass of curd, may be pressed out with a spoon or cut with a knife to show the greenish water known as whey. What nutritive substances are there in this ?
Turn the thick milk into a two-quart pan and fill with hot water, in twenty minutes drain the water off through a strainer, that no curd need be lost, and pour on more hot water. Do this several times until the curd loses its sour taste and has contracted, but do not allow it to become too hard. If boiling water is used the curd will become unpalatable and indigestible.
Junket
Buttons have been made of sour milk treated by heat and pressure. Sour Milk Cheese. Press as much water as possible from the curd and eteeie compare the quantity with the original amount of milk. Remember that this still contains much water. Now combine the curd with butter or thick cream, salt it and shape in small balls or pack in cups. Thus we learn something of the value of milk and have made a sour milk cheese more palatable than when the whole mass of curdled milk is heated on the stove or strained in a cloth.
With prepared rennet in liquid or tablet form the curd and whey of sweet milk may be separated. The milk should be warmed slightly before the dissolved rennet is added, then chilled in the dishes from which it is to be served. This is known as junket or rennet custard.
Absolute cleanliness is essential for every utensil to come in contact with milk. The souring of the milk is due to the action of bacteria which come to it from contact with utensils and the air. Its fluid form and nutritive material afford a medium peculiarly favorable to the development of germs of disease, as well as to the growth of useful bacteria which aid in butter and cheese making.
The growth of such micro-organisms is hastened by moderate heat, but most of them are killed by raising the milk to the boiling point.
Sterilization requires a temperature of two hun-
MILK.
AS
dreri and twelve degrees F, continued for about twenty minutes ; this process usually changes the flavor of the milk so that it is disagreeable to many palates. The high temperature also causes the fat globules to separate instead of being retained in the form of cream.
Pasteurization takes its name from the noted French scientist, and consists in raising the milk to a temperature of about one hundred and fifty-five degrees F. By this means the flavor of the milk is unchanged.
Records on this page
Junket or Rennet Custard