Renter Whey
Ingredients
Directions
Make the curds
Heat the milk until lukewarm.
Add the dissolved rennet.
Let it stand in a warm place until set.
Finish the whey
Break up the curds with a silver fork and let it stand.
Strain through cheesecloth.
Add salt and sugar if desired.
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
- Milk
- Its proteins set into curds, leaving liquid whey behind.
- Rennet tablet
- An enzyme that makes the milk proteins clump together into a set curd.
The step that matters
Let it stand in a warm place until set. Rennet works best at warm temperatures, and the curd must fully set before it is broken up. Cutting or breaking it too early leaves soft, incomplete curds, and less whey drains out.
“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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