The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. / A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures

Chapter 18: § XIV. Whey.

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About This Book

A practical manual that presents a systematic method for preserving animal and vegetable foods for extended periods by combining controlled heating, container selection, and airtight sealing. It supplies detailed descriptions of workshops, vessels, bottles, corks, and the tools and techniques for securing and testing closures. The text offers step-by-step procedures and recipes covering meats, broths, eggs, dairy, a wide range of vegetables and fruits, juices, syrups, jams, and related preparations. It also explains how preserved items are later used in soups, jellies, and other dishes and discusses practical considerations for household and naval provisioning. The work closes with certificates, reports, and observations assessing the process and its practical benefits.

§ XIV.
Whey.

I prepared some whey by the ordinary process. When clarified, and grown cold, I put it in bottles, &c. and let it remain in the water-bath which was boiling one hour. However well the whey may be clarified, when put into the water-bath, the application of the heat always detaches some particles of cheese which are deposited. I preserved some in this way two and three years, and before I made use of it, I strained it that it might be very clear. On an emergency you may content yourself with carefully decantering the whey for this purpose.