| FERMENTED MILK CURD |
| By one fire I could see a squat Tuchuk, hands on his hips, dancing and stamping about by himself, drunk on fermented milk curds, dancing, according to Kamchak, to please the sky. ---Nomads of Gor, p 28 |
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| Method for the Preparation of "Fermented Milk Curds" Obtain the richest milk possible from the milkers of the herd, preferably those that have grazed on the best pasture. All cloths and utensils used must be sterilised before use. Strain the milk carefully into the large vat (able to hold several gallons) to remove any impurities, adding it to the milk already collected. (Use a coarsly woven rep cloth as used for cheese making) Stir to combine the milk and even the temperature, it should not be chilled. Straining the milk for the second time, to ensure its purity, into the big vat where it will be mixed with the yeast culture. To prepare the 'starter' take a large cup of the milk and heat it gently, making sure it does not boil. Taking the milk from the fire, add a large piece of fruit yeast, breaking it up and then stirring it into the warmed milk to make a paste. Allow it to cool and then pour into the large vat, making sure that all the yeast is added, stirring thoroughly. Using the large paddle kept for the purpose, begin the process of stirring the milk with the yeast in it. Many hands make light work, it should be stirred at least a thousand times. When about half the required stirring is done, allow the mixture (and the workers) to rest. By now the yeast should be working the milk and the froth of fermentation be visible on the surface. Use the resting time to prepare the botas. First washing them thoroughly and then sterilising them. Make sure the stoppers are sterilised also.. Drain well, upside down, on very clean cloths, allowing them to drain completely. After about an ahn, check the fermenting milk, making sure the yeast is working and the curds are starting to 'split'. Continue the stirring process until the recommended 1000 stirs are achieved. Ladle the mixture into a pitcher and fill the botas, ensure they are tightly corked. The botas should be shaken several times a day for four days to keep the yeast active and from settling. Store the botas in a warm area of the storage wagon to promote the fermentation. (The longer they are stored the more alcoholic they will be) The fermented curd will be ready to serve in about a hand. Ensure that all cloths and utensils are well washed and stored ready for their next use. |
| A Sincere Thank You to Mistress Willow of the Paravaci AR for Her kind assistance in providing the following information |
| Fruit Yeast To gather natural yeast, you need to select fruit that is not 100% ripe and check for the "bloom" on the outer skin. Picking it and allowing it to ripen will increase the bloom of yeast on the skin, leave it too long and the yeast will start to ferment the fruit and produce that revolting stench you get when an apple has gone bad! Collecting enough for a fermentation of milk will take a lot of fruit. Assuming that citrus (tospit) doesn't produce as much as apples/plums (hard larma) you need to gather as much as possible and carefully rub the bloom off. (This chore may be done when the slave has attended all Free and other Chores have been completed) |