Whey
Ingredients
Directions
Make the curd
Warm the milk in a saucepan over low heat.
Add the rennet and stir gently.
Once the curd forms, cut it into squares to let the whey escape.
Drain
Carefully place the curds on a sieve to drain without burning.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Provides the proteins that coagulate into curds, the base of the cheese.
- Rennet
- Enzyme that causes the milk to coagulate and separate into curds and whey.
The step that matters
Cut the curd into squares. Cutting the set curd releases whey and firms the curds; cutting too early leaves them soft and too cut-up, too late traps moisture.
“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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