Gallino Curds and Whey, As in Italy
Ingredients
Directions
Clean the rough coats from pebbles.
Rub them well with coarse sea salt.
Hang them to dry.
When ready to use, break off some bits of the skin.
Soak the bits in boiling water for 8 to 9 hours.
Use the resulting liquid as you would 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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