To Make Whey
Ingredients
Directions
Warm the milk in a saucepan.
Add the rennet and let the mixture stand for 20 minutes until curd forms.
Boil the mixture 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Provides the proteins that rennet coagulates into curd, which is the base of the separation.
- Rennet
- Enzyme that clots milk proteins into a firm curd, separating solids from liquid whey.
The step that matters
Letting the rennet set the curd. Rennet needs the milk warm and left undisturbed for the full standing time to form a firm curd. If the curd is not set, straining will not separate the whey cleanly.
“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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