Artificial Human Milk
Ingredients
Directions
Heat the skimmed milk to about 96°F (just warm).
Stir in the Walden’s Extract of Rennet until well combined.
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.
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Explore the science
What each ingredient does
- Skimmed milk
- Provides the liquid and milk proteins that the rennet sets into a soft curd.
- Walden’s extract of rennet
- Enzyme that coagulates milk proteins, turning the liquid milk into a set curd.
The step that matters
Stirring in the rennet until well combined. Rennet must be evenly dispersed through the warm milk so that it sets the milk uniformly; uneven mixing can leave pockets of liquid or patchy curds.
“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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