Renter Whey
Ingredients
Directions
Prepare the rennet
Infuse the rennet skin in a small amount of boiling water for 1-2 hours.
Add 1 tablespoon of the infused liquid to 3 pints of warmed (not hot) new milk.
Set and separate
Cover the mixture with a cloth and let it sit until the curd forms thick on top.
Press out the curd and use 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.
Explore the science
What each ingredient does
- New milk
- Its proteins gather into a solid curd when the rennet acts on them, which separates the whey.
- Rennet skin
- Its enzyme makes the milk proteins clot, setting the milk into curd.
The step that matters
Adding the infused rennet to warm, not hot, milk. Rennet's enzyme works best at a gentle warmth. If the milk is too hot, the enzyme can be weakened or destroyed, so the milk may fail to set into a clean curd.
“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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