Professor FranUancVs Receipt for Artificial Human Milk
Ingredients
Directions
Prepare the milk
Allow ⅓ pint of new milk to stand for 12 hours.
Remove the cream and add it to ⅔ pint of new milk.
Add the rennet to the remaining ⅓ pint of milk.
Curdle and break up
Place the vessel in hot water, ensuring the milk does not get hot.
Wait for the milk to fully curdle, which takes 10 minutes to 30 minutes.
Once curdling begins, remove the rennet for future use.
Break up the curd with a dessert spoon.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- New milk
- Provides the proteins and liquid that set into the curd, along with the fat that gives richness.
- Rennet
- An enzyme that clots the milk proteins into a soft curd, which is what makes it set.
The step that matters
Keeping the milk from getting hot. Rennet is an enzyme, and it loses activity when the milk becomes too hot. Overheating can stop the milk from curdling properly or leave the curd grainy and tough, so gentle warming in hot water is needed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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