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Renter Whey

Whey made by curdling milk with rennet wine and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Renter Whey

Ingredients

Directions

Make the curd

  1. Pour the milk into a shallow dish.

  2. Add the salt and rennet wine, stirring gently to mix.

  3. Let it cool and stiffen.

  4. Cut it across several times to free the whey.

Strain and finish

  1. Strain through a fine sieve or thin muslin.

  2. If desired, add cream to the whey for better flavor.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

  3. Wine + creamtop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the curd that rennet sets, and the whey is what drains from it.
Rennet wine
Contains rennet, which causes the milk to coagulate and stiffen into curd.

The step that matters

Let it cool and stiffen. The milk must set fully before cutting; cutting too soon leaves the curd soft, so less whey separates cleanly and the curd loses structure.

“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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