Annual report of the Board of agriculture of the State of OhioBoard of agriculture, 1867 |
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Pagina 110
... rennet is then added to coagulate the milk and make it sufficiently firm to cut in sixty minutes ; then cut with a gang of knives into half - inch square blocks ; it then stands 20 minutes ; then work the curd carefully with the hands ...
... rennet is then added to coagulate the milk and make it sufficiently firm to cut in sixty minutes ; then cut with a gang of knives into half - inch square blocks ; it then stands 20 minutes ; then work the curd carefully with the hands ...
Pagina 178
... rennet indred dd at the You may consider these as rather brief directions for butter making , and perhaps their brevity is the best part of them , but I am very confi- dent that vastly more butter is spoiled when it leaves the churn ...
... rennet indred dd at the You may consider these as rather brief directions for butter making , and perhaps their brevity is the best part of them , but I am very confi- dent that vastly more butter is spoiled when it leaves the churn ...
Pagina 179
... rennet from one half gallon to a gallon of very sour whey to each one hundred gallons of milk . The whey for this purpose should be two weeks old at the least , and possess a clean vinegar taste . I find a very good method is , to take ...
... rennet from one half gallon to a gallon of very sour whey to each one hundred gallons of milk . The whey for this purpose should be two weeks old at the least , and possess a clean vinegar taste . I find a very good method is , to take ...
Pagina 184
... manufacture . He said pure , sweet milk is the first great requisite , good rennet is essential ; secures his rennets by slaughtering the calf at 1 four to six days old ; let him stand 30 184 Discussion of dairy society 184 Coal 29.
... manufacture . He said pure , sweet milk is the first great requisite , good rennet is essential ; secures his rennets by slaughtering the calf at 1 four to six days old ; let him stand 30 184 Discussion of dairy society 184 Coal 29.
Pagina 185
... rennet , & c . , with pure salt , indispensable to purity of flavor ; that a proper development of the acid had much to do with it , and from his own experience , was confident the amount of salt used had a great influence on ...
... rennet , & c . , with pure salt , indispensable to purity of flavor ; that a proper development of the acid had much to do with it , and from his own experience , was confident the amount of salt used had a great influence on ...
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