Curds and Whey

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 pints unpasteurised milk
  • Setting agent as described in recipe (rennet, eggs or butter milk)
  • Vanilla essence or rose-water to taste
  • caster sugar to taste
  • ½-1 teaspoon ground cinnamon or
  • grated nutmeg


    There are several ways to make curds. Bottled rennet has been widely used since the late nineteenth century when it replaced the prepared calf’s stomach lining. A more extravagant method in eighteenth century use was to add three beaten eggs with one teaspoons salt to each pint of milk; the mixture was heated very gently until at simmering point, and the curds were then tipped into a cloth laid on a sieve over a basin, to drain. A more practical method for use now is to make two pints milk scalding (not boiling) hot and tip them into four pints commercial buttermilk. Let the mixture stand until cold and firm before tipping into a cloth to drain as above.

    Sweeten and flavour both curd and whey with sugar and spice to suit your taste. Serve the curd chilled, as a dessert, either alone or with fresh stewed fruit, and pour some of the whey over it as a sauce, just before serving.