Vyaunde Leche

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 pt/1.21 full-cream milk
  • 1 pt/600 ml

Method

Mix the milk and food colour, heat to 40°C/100°F, pour in the ale, remove from the heat, and leave for 15 minutes.

Pour the curds and whey into a square of fine muslin, hang up, and leave to drain for 20 minutes.

Mix the cottage cheese, drained curds and honey together, with salt, if necessary, to taste, and pack into a small muslin-lined cylindrical vessel with holes pierced th