Home › The Principles of Cookery › Whey, Lemon

Whey, Lemon

Let the quantity of milk required boil, and stir into it when boiling as much strained lemon-juice as will turn the milk. Let it boil a minute or two, cool it, and strain off the whey. Add as much water as will make it an agreeable beverage, sweeten, and it will be ready for use. Whey thus made is less heating than that for which wine is used. When they are liked, the curds may be sweetened, flavoured with nutmeg, and eaten. They are rather indigestible, and should certainly be avoided by an invalid.