[Sca-cooks] raw egg yolks

[Donna Green]

Katherine,
I don't know if you've done any cheese making. If you have, you'll know this already, but if not ... raw milk will clot into curds all on its own if you give it time. Pasteurized milk will need calcium chloride added along with the rennet to get curds. Raw milk is, obviously, the period choice, but the availability varies widely from state to state. If you can get it I recommend you use that for this experiment if you want to try for as close to period as possible.
As for your egg yolks, find a farmer (farmer's market, CSA, etc.) you trust, and just use the eggs. I've never had a problem using raw egg yolks. Just warn any tasters of what they're getting so they can make their own choices.
Juana Isabella

Date: Tue, 14 Feb 2017 16:12:28 -0500
From: The Eloquent Page <books at TheEloquentPage.com>
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] raw egg yolks

I have found the missing recipe.  (My husband helpfully put away all my 
reference books last week, and I have been searching for the recipe ever 
since.)

Gervase Markham The English Hous-wife

To make an excellent fresh cheese, take
To make fresh a pottle of milk as it comes from the Cow ,
Cheese. an d a pj n t of cream : then take a spoonful
of runnet or earning, and put it unto it, and let it stand
two houres : then stir it up, and put it into a fine cloath,
and let the Whey drain from it : then put it into a bowl,
and take the yolk of an Egg, a spoonfull of Rosewater,
and bray them together with a very little Salt, with
Sugar and Nutmegs, and when all these are brayed
together, and searst, mix it with the curd, and then put
it in the Cheese-fat with a very fine cloth.

It is added after  the cooking stage, so I don't see what would make it 
safe to eat.  Opinions and suggestions greatly appreciated!

Katherine