Measure milk in double boiler and raise to temperature of 98° or 100° F. Dissolve tablet in cold water, ℥ss to one tablet. Stir rennet through milk and let stand at same temperature for thirty or forty minutes. Cut into cubes and raise to temperature of 155° or 160° F. to stop the action of the rennet. Strain through gauze and put on ice. Do not use pressure in straining.
MILK ALBUMEN.
| Milk, | 1 quart; |
| Chymogen, | 1 dram; |
| Buttermilk, | 1 pint. |
| I. | Boil milk for five minutes. |
| II. | Cool to temperature of 100° to 105° F. |
| III. | Add chymogen (dissolved in ℥j of cold water) and let |
| stand for one hour at temperature of 100° to 105° F. | |
| IV. | Let drain through cheese-cloth for one and a half hours, |
| and then throw out the whey. | |
| V. | Press the curd through the colander twice, adding |
| the buttermilk as the curd is pressed through. | |
| VI. | Make up the quart by adding sterile water. |
When the food is to be given to the baby, heat only enough to take off the chill, as more vigorous heating will cause the curd to clump at the bottom of the bottle in large curds.
If there is any clumping, shake the bottle well before giving to the baby.
Never put the baby directly from a milk diet to a milk-albumen diet, but give one intervening feeding of barley water before giving milk-albumen diet.
CHYMOGEN USED INSTEAD OF RENNET.
Boil milk two minutes. Cool to temperature 100° F. Add 60 grains of chymogen to the quart. Let stand until clabber forms. Then drain curds.