1 quart thick sour milk 1/4 teaspoonful salt Cream, top milk, or butter
Pour at least 2 quarts of boiling water into the sour milk. Allow the mixture to stand until the curd separates from the whey. Strain the mixture in a cloth, pressing the cloth until the curd is dry, or allow it to drip for several hours or overnight. Put the curd in a bowl, add salt and a little cream, top milk, or melted butter, and mix thoroughly. Serve lightly heaped, or molded into balls.
QUESTIONS
Why should junket tablets be crushed before adding to the milk (see
Experiment 12)?
In what way is the preparation of milk for Junket "Custard" like the digestion of milk in the stomach?
Tell why Junket "Custard" is quickly digested.
How much Cottage Cheese is obtained from 1 quart of milk?
Explain the use of boiling water in preparing Cottage Cheese from sour milk.
What is the price per pint of Cottage Cheese prepared at home?
What is the price per pint of Cottage Cheese obtained at market?