Eennet Whey
Ingredients
Directions
Wash the rennet and soak it in warm water for six hours or more.
Pour the rennet mixture into lukewarm milk and let it sit near the fire until a thick curd forms.
Break the curd into pieces with a knife and strain off 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
- Rennet
- An enzyme that clots milk proteins so they set into a soft curd.
- Milk
- Supplies the proteins that set into curd, leaving the liquid whey behind.
The step that matters
Letting the milk set undisturbed while warm. Rennet works best at a gentle warm temperature. If the milk gets too hot, the enzyme is damaged and the curd may not form; if it is too cold, setting is slow and weak. Moving the milk while it sets can also break the forming curd apart.
“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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