Curds and Whey
Ingredients
Directions
Make the curds
Soak a small piece of rennet in ½ cup warm water for 1-2 hours.
Pour 2 teaspoons of the rennet liquid into 1 quart of warm new milk.
Keep the mixture in a warm place until the whey separates and looks clear.
Strain and serve
Strain the whey and serve it, or let it cool before drinking.
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
- New milk
- Provides the proteins that rennet coagulates into curds, with the liquid whey separating out.
- Rennet
- Enzyme that sets the milk proteins into a soft curd, separating it from the whey.
The step that matters
Keep the mixture in a warm place until the whey separates. Rennet works fastest at warm temperatures, so a cool spot can leave the milk unset or slow the separation of curds and clear 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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