Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pints | Full cream milk |
2 teaspoons | Rennet (or follow instruct.) |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
1 \N | Garlic clove |
1 tablespoon | Parsley |
2 ounces | Butter |
This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic.
Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz.
Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed for you by Karen Mintzias