Medieval Food - Medieval Diet - Maiden Sky's Dairy Faire
Curds & Whey Less ©
Enjoy 1 cup of thy finished goody for about 150 calories. Recipe is enough to serve 1 small village.
Make thy own curds & whey! Thy wilt be the talk of the village wagtails, for certain.
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- Ye Old Medieval Ingredients
- 1 Gallon of Skimmed Milk
- 4 Ounces of Mesophilic Starter Culture
- ¼ Rennet Tablet (to make thy milk curdle)
- Salt to Thy Personal Taste
- Skimmed Evaporated Milk
- Water
- 1 Gallon of Skimmed Milk
Add the starter to thy skimmed milk. Next, dissolve the Rennet in a tablespoon of water. After tablet ‘tis completely dissolved, add to thy mixture of skimmed milk. Incorporate very well, stirring till thy arms feel close to falling off. Stir a good five minutes. Use a hand beater, a slotted spoon or thy whisk when stirring.
Pour into a thick crock & cover. Allow to rest & cure at room temperature for 1 full day, 24 hours. Room temperature should’st fall around 70 degrees. When thy peeks into thy crock thy wilt discover curds! Cut these with a sharp knife into tiny cubes. Go feed thy cow to allow the curds to grow tight & firm again – about 20 minutes.
When thy return to thy newly firmed curds begin lifting the temperature of the curds from 70 degrees room temperature to 110 to 115 degrees. Doeth this over a period of about half an hour. Continue to cook at this temperature for an additional 40 minutes, stirring from time to time. Curds wilt shrink & sink in pot to bottom.
Next, drain thy curds by lining a colander with cheesecloth. After curds have drained, lift & plunge curds into ice water. Leave in ice water for five minutes. Remove & drain. Transfer curds to bowl. Add salt according to thy personal taste. Add a bit of the cream. Store in fridge in a sealed container.
Continue Thy Journey - Onward to Act XIII. Yon Morning Wake
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