Entradas populares

Monday, October 19, 2015

LECHE CUAJADA WITH JUNKET RECIPE



Little Miss Muffet postcard by M.S.
Photo from Kathie McMillan
junket, curdled milk. In southern areas, methods of curdling milk were followed to coagulate it by boiling it with chard flowers, artichokes, capers, vinegar or lemon. By curdling the milk, whey was obtained. The most common dish for curdled milk was “tarid”, milk boiled in a pan with a small metal plate until it curdled. The whey was set aside to be used later as a laxative. See suero. [Ares. “Comidas.” 1994:126; and Benavides-Barajas. Nueva-Clásica. 1995:114]

JUNKET ADAPTED FROM ROBERTO PERALTA’S RECETAS ONLINE. “CUAJADASA CASERAS.” SEPTEMBER 15, 2015. https://www.youtube.com/watch?v=mr4F2KyIy4o


Ingredients

1 qt goat’s milk
Add caption
7 tbsp skimmed powder milk
2 ½ tbsp curdling agent[1]
Preparation

Mix goat’s milk and skimmed powder milk at room temperature. Heat to 104ºF/40º C.  Remove from heat. Add curdling agent and mix well. Pour into cups. Cover with plastic wrap. Let sit at room temperature until curdled.


[1] The author of the recipe maintains that the curdling agent can be found in pharmacies. The Medieval Spanish chef was told she needed a medical prescription to order it. Instead of requesting a doctor for a prescription to make pudding 2 tsp of flavorless gelatin powder were used. 

No comments:

Post a Comment