No. 3665 — Historical Tests for the Quality of Milk
English historical translation of Molokhovets recipe No. 3665 from the 1901 Russian cookbook, retaining original methods and measures.
The author claims good milk is slightly heavier than water, and that a drop of it will sink in water.
A drop of whole milk on a fingernail is said to retain its rounded shape, while watered milk spreads out.
Good milk is described as thick and pure white; diluted milk as thin and bluish. Rubbing milk between the fingers was suggested as a way of judging its fat content.
The period text states that boiled milk loses nutritive value but digests more easily.
For making soured milk the author leaves fresh milk at room temperature. In summer, milk set out in the morning is said to sour by the next midday, and to be moved somewhere cold an hour before serving.