Whey Cheese

Ingredients

• all the whey
• new milk
• a little cold water
• cream
• sugar

Method

1. 1

   Heat the whey just below boiling-point until a little scum of curd rises.

2. 2

   Add new milk gently until the milk thickens.

3. 3

   Then add a little cold water to reduce the temperature.

4. 4

   When nearly cool, remove the floating curd and drain on a sieve.

5. 5

   Serve in a glass dish with cream and sugar.

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.

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. ^Vhen nearly cool, remove the floating curd and drain on a sieve. Serve in a glass dish with cream and sugar

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