Bennet Whey
Ingredients
Directions
Prepare the rennet
Wash the rennet and soak it in warm water for at least 6 hours.
Make the curd and whey
Pour the rennet mixture into lukewarm milk.
Let it sit near the fire until a thick curd forms.
Break the curd into pieces with a knife 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
- Contains enzymes that cause the milk proteins to coagulate into a solid curd.
- Milk
- Provides the proteins that set into curd, which later separates into whey.
The step that matters
Keep the milk lukewarm while the curd forms. Rennet enzymes work best at moderate warmth. If the milk is too hot, the enzymes are damaged and the curd will not set properly; if it is too cold, setting is slow and weak.
“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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