Rennet Whey
Ingredients
Directions
Prepare
Steep the rennet in the water until cool.
Warm the milk to the same temperature as fresh from the cow.
Make the curd
Add the rennet to the warm milk.
Let it stand by the fire until it thickens.
Separate
Place the mixture in a vessel over boiling water to separate the curds from the milk.
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
- New milk
- Supplies the proteins that rennet sets into a solid curd.
- Rennet
- An enzyme that clots milk proteins so they separate into curds and whey.
The step that matters
Add the rennet to the warm milk. Rennet works best at about body temperature. Milk that is too hot can weaken its action and denature the enzyme, while milk that is too cool sets slowly or poorly.
“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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