[Sca-cooks] larded milk recipe aka French Toast Fried Cheese

[Sharon Gordon]

This looks intriguing.  I have a couple of questions about how to do some of
the steps.

8) make sure that the milk has curdled, separate the curds
from the whey by draining through the cheese cloth

***Do you drain it in the refrigerator?  About how long did it take to get
to "as
hard as a pigs liver" stage?

> Part II Frying and Serving
> a) cut the loaf into pieces as you like (cubes are nice) -

***What size cube do you usually like to use?

> b) place a whole clove 'button' into each piece

***Here are you talking about the dried tip (stalk and bud) of the sweet
spicy clove of the cloves you might put into an apple pie if they were
ground? (Or is this a sideways slice of a clove of garlic?) Do you put it
all the way in so it doesn't show or leave some part visible?

> c) fry in oil until outside of the curd turns brown (about
> 1 minute per side)

***What kind of oil do you find works best?  What depth of oil do you use in
the pan?  Do you fry it on all six sides or are 2 or 4 enough?

> d) remove from oil, sprinkle with sugar and serve

***Do you drain it after removing from the oil, and if so on/in what?  What
kind of sugar do you like to use?  Is it important to keep the cubes from
touching after they are removed from the oil to keep them from sticking
together or is that not a problem after they are fried?

***Do you think this same recipe would work if you used full cream milk or
milk to which the heaviest possible cream or butter had been added in place
of the lard?

Sharon
gordonse at one.net