Rennet Curd

Ingredients

• a piece of dried rennet two inches square
• two quarts of lukewarm milk

Method

1. 1

   Wash off the salt from the rennet, put it into the milk with a thread attached to it so that it can be easily removed; let it remain in the milk until it begins to thicken, then remove it and place the milk where it will become cold and solid.

2. 2

   To be eaten with rich cream, sweetened and flavored to taste.

As published

This recipe was extracted from The new home cook book (1896), page 94. The excerpt below is the record exactly as published.

a piece of dried rennet two inches square, wash off the salt, put it into two quarts of lukewarm milk

Cook this with the app: pantry check, scaling, and the assistant.