Curds and Whey

Ingredients

• a quart of warm new milk
• a dessertspoonful of the rennet-liquor
• half a teacupful of warm water
• less than an inch square of the rennet

Method

1. 1

   Soak a small bit of rennet in half a teacupful of warm water for an hour or two.

2. 2

   Pour this into a quart of warm new milk and keep it in a warm place until the whey appears separated from the curd and looks clear.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 398. The excerpt below is the record exactly as published.

half a teacupful of warm water, and let it remain in it for an hour or two ; then pour into 452 MODERN COOKERY. [chap. XXII, a quart of warm new milk a dessertspoonful of the 1 cnnet-liquor. and keep it in a warm place until the whey appears separated from the curd, and looks clear. The smaller the proportion of rennet used, the more soft and delicate will be the curd. We write these directions from recollection, having often had the dish thus prepared, but having no memorandum at this moment of the precise proportions used. Less than an inch square cf the rennet would be sufficient, we think, for a gallon of milk, if some hours were allowed for it to turn. When rennet-whey , which is a most valuable beverage in many cases of illness, is required for an invalid to drink, a bit of the rennet, after being quickly and slightly rinsed, may be stirred at once into the warm milk, as the curd becoming hard is then of no consequence. It must be kept warm until the whey appears and is clear. It may then be strained, and given to the patient to drink, or allowed to become cold before it is taken. In feverish complaints it has often the most benign effect. Devonshire junket is merely a dish or bowl of sweetened curds and whey

Cook this with the app: pantry check, scaling, and the assistant.