Molske - cooking recipe

Ingredients

4 to 5 qt. warm milk (100~)
1 tsp. liquid rennet (ostelope)

Preparation

Add rennet to warm milk.
Let set until thick.
Cut in squares (do not remove from saucepan).
Boil slowly for 3 to 4 hours. (Color will be light brown when done.)
Stir frequently while simmering.
Serve in bowl with fruit sauce and cream.