Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pt Full cream milk 1 Garlic clove
2 ts Rennet (or follow instruct.) 1 tb Parsley
1/2 ts Salt 2 oz Butter
1/2 ts Black pepper

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

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