Humanized Milk
Ingredients
Directions
Prepare the milk
Allow ½ pint of new milk to stand for 12 hours.
Cream the new milk and add the cream to ½ pint of fresh milk.
Curdle
Using rennet, curdle the skim milk from the first step for 5 to 15 minutes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- New milk
- Provides the cream that is added to the fresh milk, enriching the curd with fat.
- Fresh milk
- Forms the main liquid that is combined with the cream and curdled.
- Rennet
- Enzyme that sets the milk into a curd by coagulating its proteins.
The step that matters
Curdling with rennet. Rennet works within a limited window of time and temperature, so curdling for too short a time leaves a weak, soft curd, while leaving it too long can make the curd firm, rubbery, or slow to separate from the whey.
“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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