Curds and Whey
Ingredients
Directions
Prepare the rennet
Wash the rennet in cold water to remove all salt and wipe it dry.
Place the rennet in a tea cup and cover it with lukewarm water.
Let it sit overnight or for several hours, then remove the rennet.
Make the curd
Stir the soaking water into 1 quart of milk in a broad dish.
Set the milk in a warm place until it forms a firm curd.
Once the curd is fully formed, move it to a cool place.
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
- Rennet
- Its enzyme clots the milk proteins, turning the liquid milk into a solid curd.
- Milk
- Its proteins set into the curd, which becomes the solid part of the dish.
The step that matters
Set the milk in a warm place until it forms a firm curd.. Rennet's enzyme works faster at warm temperatures, so warmth helps the milk set into a firm curd. Cold slows the process considerably.
“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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