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

  • 1 pt/600 ml milk
  • 1 pt/600

Method

Boil the milk, remove from the heat, pour in the wine or ale from a height and leave for 5–10 minutes, to form a soft curd. Then scoop up the curd, transfer into a dish, and sprinkle with the ginger. [The whey may be drunk separately.]

Alternatively drain the curd in a fine muslin, rub through a sieve with