Cubds and Whey
Ingredients
Directions
Soak the rennet in boiling water for 6 hours.
Warm the milk until it is fresh and at a temperature equal to new milk, but not too hot.
Add about 1 tablespoon of the rennet liquid to the milk to turn it into curds and whey.
Keep the milk in a warm place while it turns, which will take 2 to 3 hours.
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.
Explore the science
What each ingredient does
- Milk
- Supplies the milk proteins that clot into soft curds, leaving a thin liquid whey.
- Rennet
- An enzyme that causes the milk proteins to clot into curds.
The step that matters
Warm the milk to the right temperature before adding the rennet. Rennet works best at a warm, steady temperature. If the milk is too hot the enzyme can be damaged, and if it is too cool the milk sets slowly or not at all.
“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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