Pour it off, put the curdin a bag and let it drip six hours, without squeezing it.
Have ready a stout linen bag, pour the curd into it, and hang it up to dry until not another drop of whey can be pressed out; then put the curd into a wooden dish, and chop it fine.
Have ready a fresh wet cloth; pack in the curd hard.
When the curd forms, draw off the whey and sweeten.
When the whey has separated entirely, and looks clear and greenish, wash your hands very clean, and with them gently press all the curd to one side of the pan or tub, while an assistant dips out the whey.
Sometimes it seems to be of a different form, without forsaking its own nature; as the milk becomes the butter and curd etc.
Then empty the curd on to the curd-tray, and leave it all night.
On the next morning draw off the whey, cut the curd into three-inch cubes, and leave it to drain for a couple of hours.
The curd should then be placed in the cloth-lined moulds, and subjected to the press for twelve hours.
In about five minutes the curd is to be further broken up for about fifty minutes by the “breaker” until the pieces are of the size of peas, the whey keeping green all the while.
The curd is fit to cut in from six to eight hours, when it is removed into a cloth, in which it is allowed to drain until it is sufficiently solid and consistent to press.
It is then covered for about four hours, until no curdadheres to the finger when placed on its surface.
The curdis then ladled in slices into the moulds, each mould being placed on a straw mat, with a board below, resting on a sloping table.
In about an hour, when the curd breaks readily and clearly, as if cut, the curd is to be cut by a long thin knife into two-inch cubes.
The curd is then ladled out of the vat by means of a half-gallon ladle, and about three gallons of curd are placed in each straining cloth, the plugs of the curd-sinks being in position.
In about a quarter of an hour the whey is drawn off, the curd is cut up, and the pieces are piled in a mound.
The curd having been ground, pure salt at the rate of an ounce to three pounds should be carefully dredged over, and mixed into it.
This pressure, with one or two manipulations, with the object of maintaining evenness of consistence, continues until the curd is as thick as an ice cream, when it is pressed into specially made paper-lined moulds.
Tallow curd soaps are sometimes used, but the difficulty with which they dissolve is a drawback, and renders them somewhat unsuitable.
Its preparation is substantially the same as for curd soap, but the clear boiling is not carried so far.
Curd soaps or finely-fitted soaps made from tallow or bleached palm oil, with or without the addition of cocoa-nut oil, give the best results.
The art of curd mottled soap-making lies in the boiling.
Tallow is largely used in the manufacture of whitecurd soaps, but cocoa-nut oil sometimes enters into their composition.
Any curd soap made from tallow, with or without the addition of a small quantity of cocoa-nut oil, may be advantageously used for removing the natural oil.
The old-fashioned Brown Windsor soap was originally a curd soap that with age and frequent remelting had acquired a brown tint by oxidation of the fatty acids--the oftener remelted the better the resultant soap.
It is this heavy curd which forms the main objectionable feature of cow’s milk as a substitute for that of the mother.
The casein, which is the curd or coagulable part of milk, differs greatly in its physical property in the milk of the cow from that in human milk.
Essence of pepsin will curd lukewarm milk, not warmer than can be agreeably borne by the mouth; a temperature higher than one hundred and fifteen degrees Fahrenheit destroys the curdling principle of the pepsin.
Although in later years they have cows, they do not make butter or cheese, but only a curd from sour milk, from which they express the whey and of which they are very fond.
Some who own cattle make from the curd of soured milk small masses, which some have called cheese.
Soda which contains sulphurets is preferred for making mottled or marble soap, whereas the desulphuretted soda makes the best whitecurd soap.
That of the shops is merely ordinary curd soap, scented with oil of caraway, supported with a little oil of bergamot, lavender, or origanum.
It is recommended to sponge faded silks with warm water and curd soap, then to rub them with a dry cloth on a flat board, and afterwards to iron them on the wrong side with an ordinary smoothing iron.
Yellow resin soap is preferred for black and dark-coloured inks, and white curd soap for light ones.
Take of the finest pale glue and white curd soap, of each 4 oz.
The soap solution can be made by dissolving good curd soap in weak methylated spirit in the proportion of one ounce of soap to the gallon.
CURD SOAP, made with tallow (chiefly) and soda (see above).
Next morning she drained the curd in a cloth over a cheese-basket, and put on a stone to press out the whey.
Then she made some white curd in another pan, without any green juice.
After the curd "came," it was very interesting to cross it off with a pudding-stick, and this she let me do myself.
When the "whey" separates from the curd in the centre and forms around the edges it is ready to use.
When the curd has separated from the "whey," pour the contents of the pan into a cheese-cloth bag and hang in the open air to drip for several hours, when it should be ready to use.
It is a curious fact that the parent pigeon has at first the power to throw up this curd without any mixture of common food, although afterwards both are thrown up according to the proportion required for the young ones.
E295] If cheeses are full of eyes, it is a proof that the curd was not properly worked.
E297] Tough or leathery cheese may arise from its being set too hot, or not worked up, and the curd broken in proper time.
In this case cook the onions thoroughly before adding the curd mixture.
This should be repeated alternate days, washing it off in the intervals with plain curd soap, until the skin begins to look dry and scaly, and loses its redness.
The skin should be well fomented with warm water and a sponge, with a little curd soap and glycerine added to the water.
When it is used to make cottage cheese, heating it too long or to too high a degree will toughen the curd and actually spoil the texture of the product, which will be grainy and hard, instead of smooth and tender.
Milk, whose principal ingredient is a protein known as casein, familiar as the curd of cheese, illustrates this fact very plainly.
Dairy produce is important in Afghan diet, especially the pressed and driedcurd called krut (an article and name perhaps introduced by the Mongols).
Butter-fat is butter freed from water, curd and salt and extraneous matter.
The curd must be got rid of as completely as practicable if the product is to have reasonable keeping properties.
The deer and the heath-cock, the curd from the pen, The blaeberry fresh from the dew!
Strain the mixture in a cloth, pressing the cloth until the curd is dry, or allow it to drip for several hours or overnight.