Baztán curd cheese
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 6 people: 1l of sheep's milk 1 rennet paper 3 round river pebbles 1 wooden receptacle (called a kaiku)
Put the river pebbles in the oven and, while they heat, put the milk into the wooden receptacle or kaiku. When the stones are very hot, carefully put them into the milk, one by one. Dissolve the rennet paper in a little milk and add it to that which you already have in the kaiku, which is now hot thanks to the stones. Beat the milk with a wooden spoon and pour into wooden bowls to let it cool. Cover the receptacles with aluminium paper so it does not pick up flavours from outside.
Curd cheese is eaten cold with sugar or with liquid honey and walnuts.
- Cooking time:
- 30 minutes
- All year