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Renter Whey

Whey obtained by curdling milk with rennet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Renter 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
Contains enzymes that cause the milk to coagulate into curd, separating it from the whey.
New milk
Provides the protein that coagulates into curd, leaving clear whey behind.

The step that matters

Let the mixture stand for 30 minutes. The curd needs time to set firmly before cutting. Cutting too early leaves it soft, so the curds break up poorly and less whey separates 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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