[Sca-cooks] larded milk recipe

[Jadwiga Zajaczkowa / Jenne Heise]

1 gal whole milk
6 small eggs (4 large eggs)
4 oz lard
2 cups vinegar or lemon juice
1 tsp salt (not in original recipe but recommended)
cheese cloth

Part I: Making the larded milk
1) gently boil the milk and lard, stir to avoid burning the
milk
2) once the milk boils, take the milk off the heat
4) temper the eggs with the milk
5) add the tempered eggs to the boiled milk
6) whisk well to avoid 'scrambled eggs', 8-10 minutes
7) once the egg/milk is smooth, add the acid to curdle the
milk
8) make sure that the milk has curdled, separate the curds
from the whey by draining through the cheese cloth
9) press the liquid from to the curds so they become "as
hard as a pigs liver'
10) form curds into a loaf

Part II Frying and Serving
a) cut the loaf into pieces as you like (cubes are nice) -
the smaller the pieces the crispier they will be
b) place a whole clove 'button' into each piece
c) fry in oil until outside of the curd turns brown (about
1 minute per side)
d) remove from oil, sprinkle with sugar and serve 


-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"In the clearing stands a boxer, A fighter by his trade
And he carries the reminders Of every blow that laid him down
Or cut him till he cried out, In his anger and his shame,
'I am leaving, I am leaving' But the fighter still remains."