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Rennet Whey

To prepare rennet whey, place a quart of milk in a basin surrounded with boiling water, till the milk is of a blood heat, or a little warmer, and then mix with it a tea-spoonful of rennet; remove it from the warm water, and the milk will soon be completely coagulated; then break down the curd, and pass the whey through a strainer, which will leave the curd behind. This whey is always rendered somewhat whitish by a very small and much-divided portion of the caseous part, but as a sick diet drink this does no injury. The whey, however, if it is wished, may be clarified. Put in a basin the white of an egg, a wine-glassful of the whey, and four or five grains of tartaric acid in powder; whisk these well together with a bunch of peeled twigs or an egg-whisk, and add the remainder of the whey; place the mixture over the fire till it begins to boil. The tartaric acid completes the coagulation of the white part of the milk, which remains; the white of the egg, as it becomes hot, coagulates, and envelops the caseous part. When the whey is clear, pour it off; some filter it through blotting-paper, but this is unnecessary, as it is easy to keep out that part which is united with the albumen of the egg.