WHEY.
1.—Boil 1 quart of milk; add 2 teaspoonfuls of rennet. Keep at temperature of 103° F. for thirty minutes. Strain through sterile cloth. To secure a fine soft curd add ½ teaspoonful of chymogen; allow to drain one hour. Sodium citrate softens casein curd.
WHEY FOR SPECIAL INFANT FEEDING.
Add sodium bicarbonate, gr. x, to ½ pint of whey to render it alkaline, and sugar of milk, ʒj, to raise sugar to 6 per cent.
WHEY: ESSENCE OF PEPSIN FORMULÆ.
2.—1 pint skimmed milk;
2 teaspoonfuls essence of pepsin or rennet.
Let milk in double boiler heat to a temperature of 105° F.; add pepsin; stir for a moment and let stand at same temperature for thirty-five minutes. Cut into cubes and raise temperature to 155° or 160° F. to stop action of the rennet or pepsin. Then strain through several thicknesses of gauze and put on ice. Do not use pressure while straining.