42. The Curd

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. The curd which is dissolved both in milk and in skimmed milk separates in a solid form as they become sour.
  2. The quantity of curd, like that of the cream, varies considerably in different samples of milk.
  3. The curd when separated from the milk by the use of rennet, and pressed
Original Text
42. The Curd which is dissolved both in milk and in skimmed milk separates in a solid form as they become sour. The quantity of curd, like that of the cream, varies considerably in different samples of milk. The curd when separated from the milk by the use of rennet (a fluid obtained by soaking in water the digestive stomach of the calf), and pressed
Notes
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