Renter Whey
Ingredients
Directions
Prepare
Soak the rennet in ½ cup of water for 2-3 hours.
Warm 1 pint of new milk until lukewarm.
Make the curd
Add the rennet water to the milk and stir well.
Let it stand for 30 minutes.
Cut the curd and allow the whey to separate.
Strain
Strain off the whey to obtain nearly 1 pint of clear whey.
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 proteins to coagulate into curds.
- New milk
- Provides the proteins that set into curds, leaving the watery whey behind.
The step that matters
Cut the curd and allow the whey to separate. Cutting the set curd releases whey; cutting too early or too late changes how much whey drains out and how firm the curd is.
“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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