Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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