Name: Galling Curds and Whey, As in Italy
Ingredients: rough coats from turkeys or fowls; coarse sea salt

Galling Curds and Whey, As in Italy

Ingredients

rough coats from turkeys or fowls
coarse sea salt

Directions

Clean the rough coats from any pebbles.
Rub the coats well with coarse sea salt.
Hang the coats to dry.
When ready to use, break off some bits of the skin.
Pour boiling water over the bits and let it sit for 8 to 9 hours.
Use the resulting liquid as you would use rennet.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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Galling Curds and Whey, As in Italy