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Rennet Curd

A milk curd made by adding rennet wine, salt, and allowing it to set, then cutting and draining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and wine are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,116 recipes. Both carry sotolon, which smells fenugreek, curry. The science ↓

Rennet Curd

Ingredients

Directions

Make the curd

  1. Warm the milk to about 98.6°F (37°C).

  2. Add the rennet wine and stir gently to mix.

  3. Let it cool and stiffen.

  4. Cut the curd into pieces and strain through thin muslin.

  5. Once the curd is free from whey, transfer it to a bowl.

Season and serve

  1. Add the salt and stir until creamy and light.

  2. Serve with cream and a little sugar if desired.

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

    Shared aroma: sotolon (fenugreek, curry).

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

What each ingredient does

Milk
Forms the body of the curd once coagulated by the rennet.
Rennet wine
Contains the enzyme that sets the milk into a firm curd.
Coarse sea salt
Seasons the curd and adds flavour.

The step that matters

Let it cool and stiffen. The curd must set undisturbed; moving it too early breaks the forming gel, so it stays loose and drains poorly. Keeping the milk at the stated warm temperature while setting helps the enzyme work properly.

“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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