Whey
Ingredients
Directions
Add rennet or pepsin to the milk.
Gently heat the milk to blood heat (about 98.6°F or 37°C).
Remove from heat and let it clot.
Break up the clot with a fork or spoon.
Filter the mixture through 5 or 6 layers of narrow-mesh cheesecloth without pressure.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Provides the liquid and proteins that the rennet or pepsin clots into curds and whey.
- Rennet or pepsin
- Enzymes that cause the milk proteins to clot, separating curds from the liquid whey.
The step that matters
Gently heat the milk to blood heat. Rennet works best at a gentle, steady warmth. Overheating can weaken the enzyme's clotting action, while cooler milk may clot slowly or incompletely.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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