This
is the _Essex_ and _Hertfordshire_ way.
Another way of preparing of Rennet Bags, is to take the Calves Bag, and
wash and scour it with Salt, and the Curd likewise, as directed above; and
then salting it very well, hang it up in the Corner of a Kitchen Chimney,
and dry it; and as soon as you want to use it, boil Water and Salt, as
before, and fill the Bag with it, making small Holes in the Bag, as before
directed, and keeping it in a clean Pan.
It is to be noted, that the Bag of the Calf, which is the part that
receives the Milk, is so disposed, as to change the Milk into Curd, as soon
as it is received into it; and the Curd, which is found in it, partaking of
that quality of the Bag, which disposes it to harden the Milk; these are
therefore to be preserv'd for the same use, when we employ common Milk to
be made into Curd: but as the Calves Bag is warm, when it naturally
receives the Milk from the Cow, and it then curdles in it; so, when we want
to set or turn Milk, for Cheese or other use, we must have the Milk warm as
one may guess the Body of the Calf was, and the Milk was likewise, when the
Calf receiv'd it from the Cow. There is great danger if the Milk be too hot
when the Rennet is put to it, for then it sets or turns to Curd very quick,
and the Cheese will be hard; but it is good to let the Milk be of such a
warmth as not to come too soon, as it is called in the Dairies, but to have
it of such a warmth, as to let the Curd set easily, and come moderately,
for the quicker the Curd comes, the harder it is, and the harder the Curd
is, the harder is the Cheese.
Pages:
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88