We all know Little Miss Muffet sat on her tuffet—but wait… what exactly was she eating? “Curds and whey”? Sounds more like a science experiment than a snack. Let’s break it down and see what Miss Muffet was actually spooning into her mouth.
First Things First: What Are Curds and Whey?
Think of curds and whey as the original duo of dairy. They’re the result of what happens when milk goes through a little transformation called coagulation—basically, when milk separates into solids and liquids.
- Curds are the solid bits. They form when rennet, vinegar or lemon juice are added to milk. These cause the proteins in the milk to bunch up and clump together. Boom—curds.
- Whey is the liquid that’s left behind after the curds have done their thing. It’s cloudy, slightly yellow, and full of nutrients. This process also happens naturally when milk sours on its own (though we don’t recommend that as a kitchen experiment unless you’re ready for some funky smells).
From Curds to Cheese
This curdling step is the first move in cheesemaking. Once curds are formed, cheesemakers usually drain the whey, then press, salt, age, or mould the curds to create everything from creamy Brie to crumbly feta. But before all those steps? You’ve basically got what Little Miss Muffet was eating.
So, Was She Just Eating… Cottage Cheese?
Pretty much—but not the creamy, store-bought kind we know today.
Back in the early 1800s when the rhyme first appeared, curds and whey were often eaten as a simple snack. Picture something like fresh cottage cheese: tangy, slightly lumpy, and served cold. It might not sound glamorous, but it was nutritious, easy to make, and didn’t require refrigeration.
Modern cottage cheese has been tweaked a lot. These days it’s:
- Washed (to mellow out the tang),
- Salted (for flavour),
- Drained (to keep it light), and
- Often mixed with cream for a smooth finish.
- So, while today’s version is milder and creamier, the core idea is the same: curds and whey, reunited in your bowl.
The Bottom Line
Curds and whey aren’t some mystery food from a dusty rhyme—they’re just the earliest stage of cheese. And while Miss Muffet’s version might have been a little tarter and rustic, she was basically noshing on OG cottage cheese. So the next time you’re scooping out a bowl, just know you’re living you best tuffet life.
Curds and whey calling your name? Click here for our easy Cottage Cheese recipe!
