Renter Whey
Ingredients
Directions
Set the curds
Heat the milk until lukewarm.
Add the dissolved rennet and let it stand in a warm place until set.
Break and strain
Break up the curds with a silver fork and let it stand for 30 minutes.
Strain through cheesecloth, adding 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 form the curds that set and separate from the liquid whey.
- Rennet tablet
- Its enzyme clots the milk protein, causing the milk to set into curds.
The step that matters
Let the milk set in a warm place. Rennet works best at a gentle warmth. If the milk is too cold the enzyme acts slowly or not at all, and if it is too hot the enzyme can be damaged. Leaving it undisturbed lets the protein network form firm curds.
“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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