Posted by: hearttohearthcookery | June 14, 2013

Whey from the Curd for Cheesecakes

IMG_6807-001   The first step in the receipt (recipe) for Mrs. Maria Rundell’s Cheesecakes is to strain the whey from the curd of two quarts of milk.   Something that every housewife would know how to do in the early 19th century without direction.  The two quarts of milk were brought to blood-warm temperature and a very small amount of rennet added to form a large curd.  When the large curd was cut, it was heated in the whey and then the whey was strained from the curd.

Visit my website at:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: