Milk for Babies

Ingredients

• one-third of a pint of new milk
• two-thirds of a pint of new milk
• a piece of rennet about one inch square
• 110 grains of powdered sugar of milk

Method

1. 1

   Allow one-third of a pint of new milk to stand for about twelve hours, remove the cream and add two-thirds of a pint of new milk.

2. 2

   Into the remaining one-third of a pint of milk, put a piece of rennet.

3. 3

   Set in warm water until fully curdled, about 5 to 15 minutes.

4. 4

   Break up the curd and separate the whey, which should be heated to boiling.

5. 5

   Dissolve 110 grains of powdered sugar of milk in the hot whey and mix with the two-thirds of a pint of new milk.

6. 6

   Use within twelve hours.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 591. The excerpt below is the record exactly as published.

Milk For Bahies, — ^The following is one mode of preparing the milk : Al- low one-third of a pint of new milk to stand for about twelve hours, remove the cream and add to it two-thirds of a pint of new milk, as fresh from the cow as possible. Into the one-third of a pint of blue milk left after the ab- straction of the cream, put a piece of rennet about one inch square. Set the vessel in warm water until the milk is fully curdled, an operation requiring from five to fifteen minutes, according to the activity of the rennet, which should be removed as soon as the curdling commences, and put into an egg cop for use on subsequent occasions, as it may be employed daily for a month or two. Break up the curd repeatedly, and carefully separate the whole of the Whey, which should then ber rapidly heated to boiling in a small tin pan placed over a spirit or gas lamp. During the heating a further quantity of casein, technically called 'fleetings', separates, and must be removed by straining through muslin. Now dissove 110 grains of powdered sugar of milk

Cook this with the app: pantry check, scaling, and the assistant.