Molken Recht Klar Zu Machen
"How To Clarify Whey"
From the treasured pages of Augsburgisches Kochbuch
Written by Sophie Juliane Weiler
Molken Recht Klar Zu Machen
"Zu einem Seidlein Milch von Kühen, welschen Gras gefüttert wird, nimmt man einen Kaffeelöffel voll präparirten Weinstein. Ist die Milch in vollem Kochen, so wird dieser hinein gethan, und wann sie davon zusammen geronnen ist, wird sie durch ein Tuch geseyht. Will man die Molken noch heller haben: so schlägt man das Weisse von 1 Ey zum Schnee, rührt es dazu, läßt es damit noch einmal aufkochen, und seyhet es noch einmal durch."
English Translation
"For a small jug of milk from cows that have been fed grass, take a teaspoonful of prepared cream of tartar. When the milk is at a full boil, add this, and when it has curdled, strain it through a cloth. If you want the whey to be even clearer, beat the white of one egg to a stiff froth, stir it in, let it come to a boil again with it, and strain it once more."
Note on the Original Text
The recipe is written in the prescriptive, practical style common to the Enlightenment-era cookbooks—brief, direct, and assuming the reader has some basic familiarity with kitchen processes. Spelling and capitalization fluctuate, reflecting 18th-century German conventions, and words like 'Molken' (whey), 'Weinstein' (cream of tartar), and 'Ey' (egg) use historic forms. Directions are embedded in a flowing narrative, rather than as stepwise instructions, signaling the transition in recipe writing from oral tradition to codified print. This approach makes the recipe both concise and dependent on context clues—challenging for novices, but rewarding for the attentive cook.
Title
Augsburgisches Kochbuch (1788)
You can also click the book image above to peruse the original tome
Writer
Sophie Juliane Weiler
Era
1788
Publisher
In der Joseph-Wolffischen Buchhandlung
Background
A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.
Kindly made available by
Bayerische Staatsbibliothek
This recipe hails from the illustrious "Augsburgisches Kochbuch," published in 1788 by Sophie Juliane Weiler, a prominent female author in late 18th-century Germany. Augsburg, a bustling Bavarian hub at the time, was known for both lavish courtly tables and practical bourgeois kitchens. Recipes like this reflect both curiosity and a drive for refinement in household cookery. Clear whey was prized for both its use in drinks and as a clarifying agent, and for its reputed health benefits—making it a favorite for both convalescents and food enthusiasts. The cookbook itself is a voluminous compendium, offering a window into the domestic and culinary world of a region on the verge of modernity, where science began to meet tradition in the kitchen.
In the 18th century kitchen, such a recipe would call for a heavy-bottomed copper or cast-iron pot for boiling the milk over an open flame or hearth. A sturdy linen or muslin cloth would be used for straining, as metal sieves and cheesecloths were either rare or reserved for wealthier estates. A simple whisk or even a bundle of twigs might serve to beat the egg whites to stiff peaks. All was done by hand and by eye, with a keen sense for timing and temperature, honed by years of practice. A clean bowl or dish was used for catching the clear whey, and careful patience was essential to achieve the prized clarity these recipes aimed for.
Prep Time
10 mins
Cook Time
20 mins
Servings
1
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 1/4 cups fresh cow's milk (preferably from grass-fed cows, or use best available whole milk)
- 1 teaspoon cream of tartar (substitute: potassium bitartrate, available at baking supply stores, about 0.18 ounces)
- 1 egg white
Instructions
- To make pure whey, start by bringing 1 1/4 cups of cow's milk—ideally from cows fed on lush green grass—to a boil.
- Once the milk is at a full rolling boil, add 1 teaspoon (about 0.18 ounces) of cream of tartar (potassium bitartrate), stirring gently.
- Allow the milk to curdle and coagulate fully.
- Strain the mixture through a clean kitchen towel or fine muslin cloth to separate the curds from the whey.
- For even clearer whey, whisk the white of one egg until stiff peaks form, then stir this into the hot strained whey.
- Briefly bring the whey and egg white back to a gentle boil, then strain again through a fresh cloth.
- The resulting liquid will be exceptionally clear and bright.
Estimated Calories
65 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and 20 minutes to cook. This recipe makes about 250 ml of pure whey, which is one serving. Each serving has about 65 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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