Milk...............................

Essence of pepsin (Fairchild's).........

1 pint.

2 teaspoonfuls.

Heat the milk to a temperature of 100° F., and add the pepsin with gentle stirring; let the whole stand until firm coagulation has taken place; then beat with a fork until the curd is finely divided, and strain.

If the whey is to be used with cream in feeding, it should, after being strained, be reheated to a temperature of 160°F. and so kept with constant stirring for three minutes. The object of this is to check the curdling activity of the excess of pepsin, so that when the cream is added there may be no precipitation of its casein and the formation of a curdy mixture.