Orkney Cheese

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By F. Marian McNeill

Published 2015

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Recipe from Miss Jessie Tait, Holm


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