Hennet Whey
Ingredients
Directions
Prepare the rennet
Wash the rennet and soak it in warm water for at least 6 hours.
Make the curd
Pour the soaked rennet into the lukewarm milk.
Let it sit near the fire until a thick curd forms.
Cut and strain
Use a knife to break the curd into pieces and strain off the 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
- Enzyme that causes the milk proteins to coagulate into a curd.
- Milk
- Supplies the proteins that set into the curd and the liquid whey that drains away.
The step that matters
Let the curd set before cutting. Rennet needs time and steady warmth to coagulate the milk proteins. Cutting too early leaves a soft, unset curd that breaks poorly and releases less clean whey.
“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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