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Rennet Whey

A liquid byproduct of curdling milk with rennet, strained to produce clear whey.

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 whey

  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.

  4. 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
Its enzymes clot the milk proteins, turning the liquid into a soft curd.
New milk
Its proteins form the curd, and the watery whey separates from it.

The step that matters

Cut the curd and allow the whey to separate. The curd must be fully set before cutting. Cutting too early leaves it soft and fragile, so it loses structure and releases less whey, while cutting once it is firm lets the whey drain out cleanly.

“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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