Skip to main content
Drink

Curd Whey

Liquid whey strained from curd, served with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Curd Whey

Ingredients

Directions

Set the curd

  1. Stir the rennet into the warm milk.

  2. Keep it by the fire until it is fully set.

Strain and serve

  1. Break it up and strain the whey from the curd.

  2. Serve the whey with cream and sugar for a refreshing drink.

Recipe from a historical cookbook (Internet Archive).

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
Its proteins gather into the curd, which forms the solid part of the dish.
Rennet
An enzyme that cuts milk proteins so they link into a firm curd and separate from the whey.

The step that matters

Keep the milk still until fully set. Rennet works best in warm milk left undisturbed, because its enzyme lets milk proteins link into a firm curd. Breaking it too early leaves a soft, runny set.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes