This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Salt, 1/4 t.
Cream, enough to make cheese as moist as desired.
Heat the milk in a pan set on the back of the stove or set into another pan of hot water; as soon as the curd separates from the whey, strain the milk through a cloth. Squeeze the curd in the cloth until rather dry. Put in a bowl, and with a spoon mix it to a smooth paste with the butter, salt, and cream. Serve lightly heaped up.
A different kind of coagulation of casein is produced by rennet, a substance prepared from the lining of a calf's stomach. Rennet is sold for use either in an alcohol solution ("liquid rennet") or in tablets, often called junket tablets.
Milk, 1 qt. Sugar, 1/4 c.
Extract of vanilla, 1 t.
Liquid rennet, 1 tb.
or 1 junket tablet dissolved in 1 tb. of water.
Heat the milk in a double boiler until it is lukewarm. Add the sugar and stir until it is dissolved. Stir in the vanilla and rennet, and pour it into glass cups. Let it stand in a warm room until it begins to thicken; then set it in a cool place, and leave it until it is firm. Sprinkle with one-eighth teaspoonful of cinnamon or nutmeg, and serve with cream (or milk) and sugar.
Does the curd formed by rennet differ in any way from that formed by an acid? If so, how? Does curdling make milk sour, or does souring make it curdle?
If milk is poured rapidly into the stomach, it forms with rennin a thick mass of curd. If it trickles in, it forms a flaky curd, much more easily digested. (For Digestion of Albumin, see p. 86, for Digestion of Sugar, pp. 269 and 370.)