Alum Whey
Ingredients
Directions
Boil the alum in the milk for ten minutes.
Strain the mixture.
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
- Alum
- Acts as a coagulant, causing the milk proteins to curdle and separate from the liquid.
- Milk
- Provides the protein and fat base that curdles and forms the body of the finished mixture.
The step that matters
Boiling the alum in the milk. Boiling for the full ten minutes lets the alum fully act on the milk proteins, so they curdle properly before straining. Stopping early can leave the mixture thin and poorly separated.
“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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