This is an oldy. Apparently, clabbered milk is an ancient form of fermentation. It is also a form of wild fermentation.
"Put 2 quarts rich clabbered milk into a cheese cloth bag and hang to drip. when whey has drained put curds in a bowl and stir until creamy. Beat whites 4 eggs stiff with enough sugar to sweeten well. Mix 1/2 cup thick cream into curds and fold in beaten whites of eggs. Pile fresh fruit in center of dish and surround with mixture. "
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