Photo: Eiliv Sonas Aceron
Ingredients
- two quarts of milk
- two table-spoonfuls of liquid rennet
Directions
1
Two quarts of milk, two table-spoonfuls of liquid rennet. Season with vanilla. Make it two hours before using, and do not disturb it after the rennet is mixed in well. — Mrs. J. H- Brent.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive