Sour Milk Whey
Ingredients
Directions
Boil 1 cup of sweet milk.
Add 1 cup of sour milk to the boiling sweet milk.
Strain the mixture.
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
- Sour milk
- Its acidity causes the milk proteins to curdle, separating the curds from the liquid whey.
- Sweet milk
- Provides the bulk of the liquid that is heated and then separated into curds and whey.
The step that matters
Adding the sour milk to the boiling sweet milk. Pouring the sour milk in while the sweet milk is boiling lets the acid curdle the proteins quickly and cleanly. Adding it to milk that is not hot enough may leave the separation weak, so the whey stays cloudy.
“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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