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Curds and Whey

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Curds and Whey

Ingredients

Directions

The book gives no oven temperature. The 180°F (82°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Heat the milk to 180°F (82°C).

  2. Add rennet according to the instructions on the bottle.

  3. Allow the mixture to stand in a warm place until the curd separates from the whey.

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.

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