Renter- Whey
Ingredients
Directions
Prepare the rennet
Infuse the rennet in boiling water to extract soluble matter.
Pour off the fluid and mix 1 tablespoon of it with 3 tablespoons of milk.
Curdle and separate
Place the mixture by the fire and cover with a clean cloth.
When a uniform curd forms, remove it and cut into small pieces.
Separate the whey by gentle pressure.
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
- An enzyme that clots the milk protein into a firm curd.
- Milk
- Supplies the casein protein that sets into the curd, leaving the watery whey behind.
The step that matters
Separate the whey by gentle pressure. Pressing too hard forces fine curd particles through and squeezes out the solids, so the whey comes out cloudy and the curd loses its softness. Gentle pressure lets the liquid drain slowly while the curd stays intact.
“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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