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

Gallino Curds and Whey, As in Italy

Ingredients

rough coats from gizzards of turkeys or fowls
coarse sea salt

Directions

Clean the rough coats from any pebbles.
Rub the coats well with coarse sea salt.
Hang them to dry.
When ready to use, break off some bits of the skin.
Pour boiling water over the bits and let it sit for eight to nine hours.
Use the resulting liquid as you would other 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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Gallino Curds and Whey, As in Italy