Melcas*
| Categories: | Roman cheese |
| Original Source: | Apicius, De Re Coquinaria |
| Secondary Source: | Grainger translation |
| Cook: | Aurelia Rufinia |
| Meeting Date: | 2009-03-15 |
7:11:9 Melcas
cum pipere et liquamine, vel sale, oleo et coriandro
Ingredients
| milk | |
| red wine vinegar | |
| Thai fish sauce | |
| pepper | |
| salt | |
| olive oil | |
| coriander | |
Steps
- Heat milk to around 140°, ash in some vinegar, allow to curdle, squeeze out whey.
- shake over some garum and pepper, mush together, eat.
OR
shake over some olive oil, salt, ground coriander, eat.
Note
The garum covers up some of the vinegar flavor - maybe whole coriander?
~400ml milk -> 50 mL cheese (reduce by 8)