Curds and whey are the solids and liquids of milk. Extracting the whey produces cheese.
Whey makes up one half of Miss Muffet's curds and whey dish, another name for cottage cheese. This is the protein-packed liquid portion is the part that is extracted from the to make cheese. To separate the curds and whey in milk, you will need either an acid or an enzyme called rennet. Save the whey after removing it for adding extra protein to smoothies or recipes, and the leftover curds of the milk will be a very basic cheese.
Instructions
1. Warm the milk in the large saucepan to 176 degrees Fahrenheit and keep it at that temperature for 20 minutes.
2. Dissolve the rennet tablet or vinegar in the water.
3. Remove the milk from the heat and slowly stir the rennet into the milk until you see the milk solids clumping together as curds and the liquid portion is clear.
4. Line a colander with cheesecloth and place it over a large bowl.
5. Pour the curds and whey through the cheesecloth-lined colander to separate the whey from the mixture and deposit it into the bowl.
6. Use the solids as cheese, if desired or discard and use the extracted whey in the bowl as desired.
Tags: , liquid portion, milk solids, milk will
