Whey From Rennet
Ingredients
Directions
Make the curd
Add the rennet to the milk.
Gently heat the mixture to 100°F (38°C).
Let it stand in a warm place for 30 minutes.
Strain
Strain through muslin.
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
- Milk
- Provides the proteins that coagulate into curds, separating the liquid whey from solids.
- Rennet
- Enzyme that clots the milk proteins into a firm curd, releasing the whey.
The step that matters
Let it stand in a warm place for 30 minutes. Rennet needs warmth and undisturbed time to clot the milk proteins. Too cold and the curd forms slowly or not at all; stirring or moving it can break the forming curd apart and cloud the 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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