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Orkney Cheese
Preparation info
- Difficulty
Easy
Appears in
Published 2015
Recipe from Miss Jessie Tait, Holm
Method
Take two pailfuls (eight Scots pints)2 of whole milk and heat to 85° 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