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Renter Whey

A liquid byproduct of curdled milk, made by adding rennet and allowing it to cool before straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Renter Whey

Ingredients

Directions

  1. Heat the milk until almost boiling.

  2. Stir in the prepared rennet.

  3. Let the mixture stand until cool.

  4. Strain the whey.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Provides the proteins that the rennet coagulates into curds, separating out the whey.
Prepared rennet
Enzyme that clots the milk proteins, causing the mixture to separate into curds and whey.

The step that matters

Let the mixture stand until cool. Rennet needs time to work undisturbed; moving or stirring the mixture while it sets can break the forming curds into fragments, making the separation of whey less clean.

“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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