Float Whey
From The complete Indian housekeeper & cook, 1898
When nearly cool, remove the floating curd and drain on a sieve. Serve in a glass dish with cream and sugar.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 77. The excerpt below is the record exactly as published.
Float Whey. — This should be made when cheeses are being done. Take all the whey and heat just below boiling-point, when a little scum of curd should rise to the surface. Add new milk gently till the milk thickens to a sufficient quantity. Then add a little cold water to reduce the temperature
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