Casein-fat-milk
Ingredients
Directions
Coagulate ½ liter of raw whole milk with rennet at blood heat to remove the curd.
Stir the curd into 1 liter of hot water.
Add ½ liter of hot whole milk and 30 grams of dextrin-maltose.
Put the mixture in the refrigerator.
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
- Raw whole milk
- Supplies the milk proteins that form the curd, which gives the drink its body.
- Hot whole milk
- Adds fat and richness, softening the flavour of the mixture.
- Dextrin-maltose
- Adds body and mild sweetness to the mixture.
The step that matters
Coagulating the milk with rennet at blood heat. Rennet clots milk proteins most reliably near body temperature. Milk that is too cold clots slowly or incompletely, and milk that is too hot can weaken the curd, so the curd may not separate cleanly.
“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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