It is unnecessary to add any of
these ferments, for the milk clabbers about as quickly without them.
Buttermilk is an excellent food. The casein can be seen in fine flakes
in the real buttermilk. Adults usually digest buttermilk and clabbered
milk more easily than the sweet milk. The lactic acid seems to be quite
beneficial. Metchnikoff thought for a while that he had discovered how
to ward off decay and old age by means of the lactic acid bacteria in
milk.
Milk can be clabbered quickly by adding lemon juice to sweet milk.
_Junket_: Add rennet to milk and let it stand until it thickens. The
milk is not to be disturbed while coagulation takes place, for agitation
will cause a separation of the whey. The rennet can be bought at the
drug stores.
_Whey_ contains milk sugar, some salts, and a little albumin. It is
easily digested, but not very nourishing. It is what is left of the milk
after the fat and almost all of the protein are removed.
_Cottage cheese_: This is sometimes called Dutch cheese or white cheese.
It is a delicious and nutritious dairy product that is easy to digest.
Put the clabbered milk in a muslin bag, hang the bag up and allow the
milk to lose its whey through drainage.
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