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Rennet Whey

A liquid byproduct of cheese making produced by adding rennet to milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rennet Whey

Ingredients

Directions

Prepare

  1. Soak the rennet in ½ cup of water for 2-3 hours.

  2. Warm 1 pint of new milk until lukewarm.

Make the curd

  1. Add the rennet-water to the milk and stir well.

  2. Let the mixture stand for 30 minutes.

  3. Cut the curd and allow the whey to separate.

Strain

  1. Strain off the whey to obtain nearly 1 pint of clear 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

What each ingredient does

Rennet
Contains enzymes that cause the milk to coagulate into curd, separating it from the whey.
New milk
Provides the protein and liquid that the rennet sets into curd, leaving whey behind.

The step that matters

Cut the curd and allow the whey to separate. Cutting the set curd into pieces releases more whey from it, so the curd gives up its liquid more fully. Cutting too late or too roughly can leave the whey cloudy or the curd underdrained.

“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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