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📝 Description
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🥘 Ingredients
A very small piece of rennet, 1/2 gallon of milk.
👨🍳 Method
Procure from the butcher's a small piece of rennet, which is the stomach of the calf, taken as soon as it is killed, scoured, and well rubbed with salt, and stretched on sticks to dry. Pour some boiling water on the rennet, and let it remain for 6 hours; then use the liquor to turn the milk. The milk should be warm and fresh from the cow: if allowed to cool, it must be heated till it is of a degree quite equal to new milk; but do not let it be too hot. About a tablespoonful or rather more, would be sufficient to turn the above proportion of milk into curds and whey; and whilst the milk is turning, let it be kept in rather a warm place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Curds and Whey this week, a journey back to the rustic simplicity of 19th-century kitchens. I found the process of preparing the rennet to be a fascinating exercise in old-world culinary technique. The surprise came when I discovered how delicate the balance of heat and time was in coaxing the milk to separate. It was like a gentle dance, a far cry from the instant gratification of modern cooking. The result was a comforting pot of creamy curds and a refreshing whey, perfect for a comfort-seeker looking to slow down and appreciate the process. I enjoyed the curds simply, with a drizzle of honey, and the whey in a refreshing drink with a splash of lemon. This recipe is a delightful reminder of the patience and care that went into every dish in days gone by. I recommend keeping a thermometer handy to monitor the milk's temperature closely.
