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 up the curds with a silver fork and let it stand for 30 minutes.
Drain and season
Strain through cheesecloth and add salt to taste.
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
- Provides the milk proteins that rennet clots into soft curds.
- Rennet
- An enzyme that clots the milk proteins so they set into curds.
The step that matters
Letting the milk set undisturbed while warm. Rennet is an enzyme that works best at warm temperatures and clots milk proteins into curds. If the milk is too hot, the enzyme can be damaged and the milk may not set. Moving the pot while it sets can break the forming curd network.
“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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