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F. Marian McNeill

Orkney Cheese

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Recipe from Miss Jessie Tait, Holm

Method

Take two pailfuls (eight Scots pints)2 of whole milk and heat to 85Β° F. Add a teaspoonful of rennet mixed with a little cold water and stir with a wooden spoon for five minutes. Let it stand for half an hour, when it will be a smooth firm curd. With

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