Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Curds are made in the same manner as the preceding recipe. The milk is brought to the boil and, while still warm, a little vinegar or tartaric acid is added, and the milk thus treated is allowed to stand for 12 hours or so, when it will have turned to a thick cream. It is either served as a sweet with sugar or is eaten with salt and rice.