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Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 2 pints light cream (half&half)
- 2 teaspoons rennet
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 each garlic cloves
- 1 tablespoon parsley leaves
- 2 ounces butter
Method
- Heat the milk.
- Stir in the rennet.
- Leave in a warm place until the milk junkets.
- Line a sieve with muslin wrung out in boiling water.
- Set over a bowl and let it drain until crumbly.
- Work in the seasoning, herbs and butter.